Chicken Stuffed Quinces

Chicken Stuffed Quinces

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This is a very delicate Persian dish for Sabbath Eve. Rosewater is available in specialty groceries and Middle Eastern shops.
Servings: 6
Calories: 276


  • 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


  • 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
Cuisine Jewish
Ingredients Chicken
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