Slow-cooked Quince Chicken & Barley
Author: Erin Brooks
Recipe type: Main
Serves: 8 serves
- 1 large (or 2 small) quince. Peeled and centres removed.
- 1 kilo chicken pieces - ie. whole chicken cut into pieces
- 1 tbspn flour
- ½ tspn granulated garlic
- a pinch of salt
- 2 tbspns rice bran oil
- 1 red onion
- 2 tbspns pine nuts
- 1 tbspn honey
- 1 tbspn butter
- 1 tspn ground cumin
- 1 tspn ground ginger
- 1 generous pinch of white pepper
- 1 cinnamon quill
- 1 slice of preserved lemon, thinly sliced
- 1 generous glass of dry white wine
- a large pinch of saffron, soaked in a ½ cup of warm water
- ¾ cup chicken stock
- ¾ cup pearl barley
- a handful of black olives, roughly chopped
- a handful of fresh parsley, roughly chopped
- salt & pepper to taste
- Heat oven to 160 degrees centigrade.
- Cut quinces into wedges and steam over a saucepan of simmering water until tender (about 20 minutes).
- Set aside to cool.
- In a large bowl, mix flour, garlic and salt.
- Coat chicken in flour.
- Heat 1 tbspn of oil in a large ovenproof pan with lid (dutch oven).
- Fry chicken gently over low-medium heat in batches, browning each side for a few minutes.
- Transfer to a plate.
- Add another tbspn of oil, then add the onion and fry for a couple of minutes until tender and starting to brown.
- Add the pine nuts and cook until starting to brown.
- Remove from pan and set aside.
- Melt the butter and then add the honey.
- Cook for a minute or so until starting to caramelise, stirring the whole time.
- Add quince and cook, turning every couple of minutes, until golden.
- Remove from the pan and set aside.
- Add spices and cook for a minute until fragrant.
- Add the onion mix back to the pan and stir well to reheat.
- Add a splash of white wine to deglaze the pan, followed by the rest of the glass.
- Add the chicken back to the pot along with the saffron (and soaking liquid) and stock.
- Mix gently to ensure everything is covered in the liquid.
- Bring a boil and put the lid on.
- Cook in the oven for at least 90 minutes.
- After 90 minutes remove pot from the oven and add the quince and pearl barley.
- Stir well to incorporate everything, ensuring the barley is covered.
- Put back in the oven for at least 30-45 minutes, or until the barley is cooked to your liking.
- Check for seasoning and adjust to your liking.
- To serve, add roughly chopped black olives and fresh parsley.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2015/04/slow-cooked-quince-chicken-barley/