Yield: 4 servings
 
Ingredients:
1 quince 
1 lemon, halved 
2 tbl clarified butter
6 chicken thighs
1 onion, finely chopped
2 1/4 oz natural almonds 
1 cinnamon stick
1 tbl honey 
1/2 tsp ground ginger
1/2 TSP ground cumin 
Large pinch of white pepper 
Large pinch of saffron threads, soaked in 2 oz hot water 
Zest of one lemon
Lemon Juice to taste
 
Directions:
  1. Peel and halve the quince
  2. Squeeze lemon juice over and rub into flesh
  3. Steam quince over a saucepan of simmering water until just tender (20-25 minutes)
  4. Set aside until cool, then cut into wedges
  5. Heat half the clarified butter in a large casserole over medium-high heat and brown chicken pieces (5-7 minutes)
  6. Remove chicken from pan
  7. Add onion and stir occasionally until golden (5-7 minutes)
  8. Add almonds and cinnamon and stir occasionally until toasted (3-5 minutes). 
  9. Transfer to a plate.
  10. Heat remaining clarified butter in casserole
  11. Add honey and cook over high heat until starting to caramelize (1 minute)
  12. Add quince and turn occasionally until golden (2-4 minutes). 
  13. Set quince aside
  14. Add spices and white pepper to pan
  15. Stir to combine
  16. Return onion mixture and chicken to the pan with saffron water and preserved lemon, and season to taste
  17. Bring to the boil, then cover with a lid and simmer over medium-low heat until chicken is just tender (40-50 minutes)
  18. Return quince to pan and cook for a further 20 minutes, then season to taste with salt, white pepper and lemon juice, and serve with a pilaf-style rice.