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Chicken Stuffed Quinces

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

ingredients

serves 6
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

method

1. 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.

2. 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.

3. Preheat oven to 400°F.

4. Puree the chicken breasts in a food processor or blender with the matzo meal and spices, rosewater, and salt.

5. Fill the quince shells with the mixture, packing it tightly and shaping into a mound.

6. 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.

7. Bake for 1 hour, or until the quinces are soft and the meat is cooked through.

8. Serve hot with a rice dish.

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