Chicken Stuffed Quinces
This is a very delicate Persian dish for Sabbath Eve. Rosewater is available in specialty groceries and Middle Eastern shops.
Ingredients
- 6 large quinces
- juice of 1 lemon
- 2 chicken breasts boned
- 3 tablespoons matzo meal
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon rosewater
- 1/4 teaspoon salt
- 2 tablespoons margarine cut in pieces
- about 1 cup water or chicken broth
Instructions
- Parboil the whole quinces in water to cover for 10 minutes; this will make them easier to prepare, as they are very woody in texture.
- Peel quinces and slice in half lengthwise. Scoop out the core and most of the flesh Sprinkle shells with the lemon juice to stop discoloration.
- Preheat oven to 400°F.
- Puree the chicken breasts in a food processor or blender with the matzo meal and spices, rosewater, and salt.
- Fill the quince shells with the mixture, packing it tightly and shaping into a mound.
- Dot each with a piece of margarine. Place quinces in a baking dish and pour in water or chicken broth to come 1/2 inch up the sides.
- Bake for 1 hour, or until the quinces are soft and the meat is cooked through.
- Serve hot with a rice dish.
Calories: 276 kcal
Carbohydrates: 41 g
Protein: 18 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 48 mg
Sodium: 381 mg
Potassium: 789 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 285 IU
Vitamin C: 47 mg
Calcium: 40 mg
Iron: 2 mg