The dish originates from the northern Greek tradition and is ideal for autumn or winter gatherings.
Serves: 8 Preparation time: 20m Cooks in: 2h.50m Ready in: 3h.10m
1 chicken into portions
3 medium onions, chopped
1 cup olive oil
½ cup sweet wine
2 ripe tomatoes, diced, or ½ peeled tomato box
1 cinnamon stick
½ tsp. fresh cloves grated
tiny grated nutmeg
1 tsp. sweet paprika
juice of 1 lemon
400g. quinces into thick slices, with their skins
2 tsp. cow butter
2 tsp. sugar
a little chopped parsley
salt and pepper
Heat the olive oil In a wide and low pan and brown the chicken on all sides, along with cinnamon, nutmeg, cloves and paprika. Add the onion and stir. Add the wine and let it evaporate.
Add the tomatoes, salt and pepper, reduce heat, cover the pot and let the chicken to slow cook for 1 hour.
In a nonstick skillet, sauté in butter the quinces with sugar and a little salt. Once browned, place them carefully in the pot between the pieces of chicken and continue cooking for another half hour or until tender. Just a few minutes before removing the food from the heat pour the lemon juice and chopped parsley. Serve hot.
Photo – Food Styling: Antonia Kati