Chicken with quince and honey

Name: Chicken with quince and honey
Total time: 1 h 15 min
Yield: serves 4
Ingredients: 1 kg chicken drumsticks or thighs, bone in; 2 quinces (± 600 g); 2 onions; 2 tbsp olive oil; 1 tsp cinnamon; 1 tsp ground ginger; ½ tsp ground cumin; 300 ml chicken stock; 2 tbsp honey; 30 g toasted almonds; fresh coriander or parsley; salt and pepper

Updated on 9 October 2026

Makes: serves 4
Time: 25 min + 50 min
From: Quince

Ingredients

1 kg chicken drumsticks or thighs, bone in
2 quinces (± 600 g)
2 onions
2 tbsp olive oil
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cumin
300 ml chicken stock
2 tbsp honey
30 g toasted almonds
fresh coriander or parsley
salt and pepper

Method

Rub the down off the quinces with a dry cloth. Peel them, quarter them, cut out the core with the pips and cut into 2 cm pieces.
Season the chicken with salt and pepper. Brown it on all sides in the olive oil in a casserole, then take it out.
Slice the onions into half rings and soften them for 5 minutes in the same pan with the cinnamon, ginger and cumin.
Return the chicken, pour in the stock, cover and simmer gently for 20 minutes.
Add the quinces and simmer for another 25 minutes, until the quince is tender and the chicken is cooked through (the juices should run clear).
Stir in the honey and let the sauce reduce for 5 minutes without the lid.
Scatter the almonds and herbs over the top. Lovely with couscous or rice.

Storing: 2 days in the fridge; reheat the chicken thoroughly. Freezes for up to 2 months.