Chicken and Quince Tagine
 Serve this fragrant and warming dish with couscous to soak up some of the delightful broth and an off-dry (slightly sweet) Riesling. Makes 4 servings.


Ingredients:
11/2 teaspoons ground allspice
1/8 teaspoon saffron threads mixed with 1 cup defatted Chicken Stock
2 teaspoons kosher salt
2 chicken breast halves, on the bone, skin and wings removed
1/2 cup apple juice or apple cider mixed with 2 tablespoons honey
2 chicken legs, skin removed
2 large quince, about 1 pound, peeled, cored and cut in eighths
Olive oil cooking spray
1 medium onion, halved and thinly sliced
1/2 cup pitted prunes


Instructions:
1. Mix half the allspice with 1 teaspoon salt and rub all over chicken parts. Spray a non-stick skillet with olive oil spray and put over medium heat. Brown chicken well on all sides and put into a Dutch oven or casserole.

2. Spray skillet again and add onion. Cover and cook over medium-low heat until softened, about 5 minutes. Increase heat to brown onion (about 2 minutes) and add to chicken. Add stock mixed with saffron to the pan, bring to a boil, and add chicken. Add cider and honey to chicken along with the quince, prunes, remaining allspice, and another teaspoon of salt.

3. Bring casserole to a boil on top of the stove. Lower heat, cover, and continue cooking on the stove or put into a preheated 350°F oven. Cook about 30 minutes or until chicken and quinces are tender.

Cooking Tip
Rather than spending about twice as much money buying parts, buy a whole chicken and cut it up yourself for the parts needed in this dish. Use leftovers for stock.
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