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Rosh Hashanah Chicken and Quince

Sephardic chicken and quince

Since people are always looking for new chicken recipes and quince is a new fruit, we decided to put them together! The result was really fantastic: a sweet and flavorful chicken with caramelized quince that makes you wonder..." Hmmm... I don’t know exactly what it is, but I like it!"

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 4 quince
  • 1/4 cup sugar
  • 3 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon cinnamon
  • 2 pound skinless, boneless, chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon Jamie Geller Baharat or allspice if you cannot find it
  • 1/2 teaspoon cinnamon
  • 3 tablespoon vegetable oil
  • 1 1/4 cup orange juice
  • 1/2 cup raisins
  • 1/4 cup toasted slivered almonds
  • 1 cup fresh cilantro chopped


Sprinkle quince with 1/2 tsp cinnamon until well coated
In a large deep skillet place quince and sugar cook in medium low for 5 minutes, add lemon juice and keep cooking for another 10 minutes until quince is caramelized, but still firm.
Put caramelized quince on a plate including all its liquid.
Season chicken on both sides with salt baharat and 1/2 tsp cinnamon
Using the same skillet, heat oil sear chicken on both sides about 5 minutes each side
Add quince with its juices, add orange juice and raisins.
Bring to a boil and simmer covered for 30-40 minutes until sauce concentrates.
Right before serving add fresh cilantro and almonds.