flyinglentris
Disabled and Retired Veteran
I had started a thread asking about Quince https://www.cookingbites.com/threads/quince.11663/ and thanks to the replies to that thread, I have brainstormed a recipe which really turned out quite surprising since it does not follow any particular convention for preparing quince, except to use a sweetener. Given that one member stated that a lot of quince originates from the Extremadura region of Spain, I pursued a spanish theme or perhaps, a Latin American theme. The ingredients are along those lines.
The title of this thread and recipe is rather lengthy and in Spanish to suite the theme. It translates as follows: "Chicken with Fried and Caramelized Quince, Blue and Yellow Corn Chips with Quince Salsa. Yes, that's a mouthful (as you shall see).
Recipe:
1 Quince
1.25 cups of Sun Dried Tomato in Olive Oil
0.25 cups of a light cooking oil (I used a Canola/Soy Oil blend)
Water as needed
4 to 5 Chicken Fritter Strips
1 to 2 cups of a mix of Blue and Yellow Strone Ground Corn Chips (unsalted preferred)
0.75 cup of a Syrup Sweetener (I used Blue Agave Syrup)
Optional:
1 Banana
Procedure:
Start on the previous day of the intended meal serving.
Cut the Quince in half from top to bottom.
Slice on half of the Quince into half moon shaped chips.
Set that aside in a Tupperware bowl and refrigerate.
Slice the second half of the Quince in the same way, but then proceed to dice it up for the salsa.
Place the Chicken strips in a baking pan.
Add about 1/4 cup of the Syrup Sweetener as a Marinade, covering all sides of each fritter strip.
I considered using 3 syrups, molasses, 100% maple syrup or Blue Agave Syrup.
In keeping with the Spanish theme for this recipe, I settled on Blue Agave.
Refrigerate the marinaded chicken over night.
We now prepare the salsa.
In a frying pan at about 275 degrees, place the diced portion of the Quince and just cover with water. Boil the Quince until it is just soft but still retains some body. You may have to add more water as it is reduced by bleeding off steam. Drain off the remaining water and add about 1/4 cup of the syrup sweetener. Heat to caramelize the diced quince, turning and stirring occasionally.
Collect the caramelized quince in a Tupperware bowl and allow to cool to room temperature. When cool add about 1/4 cup of julienne cut sun dried tomato in its olive oil base.
Dice up and add banana, if preferred (right image).
Refrigerate the salsa over night.
On the night that the meal is to be served, oven bake the marinated chicken and in a frying pan, add about 1/4 cup of cooking oil. Evenly place the half moon shaped quince slices in the pan and fry them, turning them over occasionally. As the chips brown, remove heat and drain off the oil. Add about 1/4 cup of the syrup sweetener and restore the heat to caramelize the chips, flipping them as necessary.
Place the baked chicken and the caramelized chips on a serving dish. Add both blue and yellow stone ground corn chips and a couple spoonfuls of the cold salsa. Serve.
After the meal, I had some Spanish cheese - Iberico.
Comments: I noted a couple things: 1) this was fantastically sweet delicious, 2) because the salsa was cold and the rest of the meal was hot, I recommend serving the chips and salsa first as an appetizer and then serve the quince chips and chicken as the main entree. Keep the salsa in a bowl to prevent the olive oil from the sun dried tomato from running.
Enjoy.
The title of this thread and recipe is rather lengthy and in Spanish to suite the theme. It translates as follows: "Chicken with Fried and Caramelized Quince, Blue and Yellow Corn Chips with Quince Salsa. Yes, that's a mouthful (as you shall see).
Recipe:
1 Quince
1.25 cups of Sun Dried Tomato in Olive Oil
0.25 cups of a light cooking oil (I used a Canola/Soy Oil blend)
Water as needed
4 to 5 Chicken Fritter Strips
1 to 2 cups of a mix of Blue and Yellow Strone Ground Corn Chips (unsalted preferred)
0.75 cup of a Syrup Sweetener (I used Blue Agave Syrup)
Optional:
1 Banana
Procedure:
Start on the previous day of the intended meal serving.
Cut the Quince in half from top to bottom.
Slice on half of the Quince into half moon shaped chips.
Set that aside in a Tupperware bowl and refrigerate.
Slice the second half of the Quince in the same way, but then proceed to dice it up for the salsa.
Place the Chicken strips in a baking pan.
Add about 1/4 cup of the Syrup Sweetener as a Marinade, covering all sides of each fritter strip.
I considered using 3 syrups, molasses, 100% maple syrup or Blue Agave Syrup.
In keeping with the Spanish theme for this recipe, I settled on Blue Agave.
Refrigerate the marinaded chicken over night.
We now prepare the salsa.
In a frying pan at about 275 degrees, place the diced portion of the Quince and just cover with water. Boil the Quince until it is just soft but still retains some body. You may have to add more water as it is reduced by bleeding off steam. Drain off the remaining water and add about 1/4 cup of the syrup sweetener. Heat to caramelize the diced quince, turning and stirring occasionally.
Collect the caramelized quince in a Tupperware bowl and allow to cool to room temperature. When cool add about 1/4 cup of julienne cut sun dried tomato in its olive oil base.
Dice up and add banana, if preferred (right image).
Refrigerate the salsa over night.
On the night that the meal is to be served, oven bake the marinated chicken and in a frying pan, add about 1/4 cup of cooking oil. Evenly place the half moon shaped quince slices in the pan and fry them, turning them over occasionally. As the chips brown, remove heat and drain off the oil. Add about 1/4 cup of the syrup sweetener and restore the heat to caramelize the chips, flipping them as necessary.
Place the baked chicken and the caramelized chips on a serving dish. Add both blue and yellow stone ground corn chips and a couple spoonfuls of the cold salsa. Serve.
After the meal, I had some Spanish cheese - Iberico.
Comments: I noted a couple things: 1) this was fantastically sweet delicious, 2) because the salsa was cold and the rest of the meal was hot, I recommend serving the chips and salsa first as an appetizer and then serve the quince chips and chicken as the main entree. Keep the salsa in a bowl to prevent the olive oil from the sun dried tomato from running.
Enjoy.