Chicken with quince, ginger and saffron
8 servings
70 minutes
Chicken with quince, ginger, and saffron is an exquisite dish of Turkish cuisine that embodies a harmony of flavors. The tender chicken meat is infused with warm spices—ginger and saffron—that give it a rich aroma and mild spiciness. Quince sautéed in butter adds a fruity tang and soft texture, perfectly complementing the juiciness of the chicken. Historically, this dish traces back to Ottoman culinary tradition where the combination of fruits and meat was popular in palace kitchens. Thanks to the spices, it warms and fills the home with coziness. It can be served as a festive treat or family dinner. This is an ideal example of how Turkish gastronomy transforms simple ingredients into a masterpiece, revealing a wealth of flavor nuances.
1
Cut the chicken into pieces, wash, dry, and fry in butter.
- Chicken: 1 piece
- Butter: 50 g
2
Take the chicken. Peel, chop, and fry the onion in the oil left from frying the chicken. Then add the chicken to the onion. Add coarsely chopped parsley, paprika, ginger, and saffron. Season with salt and pepper, and mix. Pour in a little water to barely cover the contents. Cover with a lid and simmer for 30 minutes.
- Onion: 4 heads
- Parsley: 1 bunch
- Paprika: 1 teaspoon
- Ground ginger: 1 teaspoon
- Saffron: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Wash and dry the quince. Cut into 4 pieces, remove the core and seeds, and fry in butter. Then place the quince in a pan with chicken and simmer covered for 30 minutes.
- Quince: 700 g
- Butter: 50 g
