Chicken Tagine with Quinces


1 large chicken, cut in 8 pieces
flour for dredging
½ cup peanut oil
salt and fresh ground pepper
2 lbs.onions, chopped
1 Tbsp. sugar
2 lbs. quinces
juice of 1 lemon
pinch of nutmeg
1 tsp. cinnamon

Method of Preparation:
Roll each piece of chicken in flour and brown in the hot oil. Remove to a plate, season with salt and pepper to taste. In the same skillet add the onions and sugar. Cook, stirring occasionally, until the onions are golden. Peel the quinces, remove the seeds, and cut into 8 pieces. Sprinkle with the lemon juice. In a Dutch oven or heavy pan, place the onions, the chicken pieces and then the quinces. add a pinch of nutmeg and the cinnamon. Cover the pot and let simmer on low for 1 ½ hours. By the end, everything should be a beautiful pink color!