- 2 quince – (NOTE: If you can’t find quince you can substitute pears)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large chicken breast, cut into ½ – ¾ inch pieces
- ½ pound boneless chicken thighs, cut into ½ – ¾ inch pieces
- ½ teaspoon cinnamon
- 1-inch fresh ginger, grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- In a stock pot put about 3 quarts water and bring to a boil.
- Cut the quince into 8ths and core. Place immediately in the boiling water. Reduce the heat to low and simmer for 40-50 minutes until it just starts turning pink. Take the stock pot off of the heat and leave the quince in the water until you are ready to add it to the chicken.
- In a large saucepan over medium heat add the olive oil. When the oil is hot add the onion. Cook until the onion is starting to get translucent. Add the chicken and cover, stirring occasionally. After 5 minutes add the cinnamon, ginger, salt, and pepper. Continue cooking until the chicken is done
- When the chicken is done use a strainer and remove the quince from the water and dice into the same size pieces as the chicken then add to the chicken.
- Cook for 2-3 minutes, then add the honey. Continue to cook and stir until the honey starts to caramelize
- Remove from heat and serve
Tomorrow is National Gazpacho Day