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Tuesday, November 3, 2009

Chicken with Quince

Quince. The first time I've had it was in its paste form, eaten with cheese, and I thought it was delightful. Having seen some fresh quince fruit in the market, I took the chance to get some and then figure out later what to do with it. Although I did want to put it in a savory dish.

Two days and a couple of google searches later I found this recipe for Quince and Okra Tagine. Perfect!

So this dish was meant to be cooked in a tagine, a traditional clay pot with a flat and circular base with low sides, and cover which is cone or dome-shaped that rests inside the base during cooking. The aim of the cover is to ensure that the condensation returns to the base or bottom. When cooking is done, the base is served on the table.

However, since there is no tagine (YET!!) in this kitchen, this was cooked in a heavy-bottom large saucepan.

The only change I made was that I used asparagus instead of okra, just because it was the only veggie available in the fridge at the time!

before sealing the deal, i mean putting the cover

served with couscous


Those Who Stopped By

Scribe's Notes

This pitstop is where incoherent ramblings seem to have meaning, where things or events are thought of and assessed, where great things are documented and perhaps any not-so-good happenings are written down in attempt to be forgotten!

So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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