Moroccan Quince Stew

Egyptian Food and Recipes

Moroccan Quince Stew


  • 1 large chicken cut into pieces, plus 2 tablespoons butter, or 2-1/2 lb. cubed mutton or lamb

  • 2 large onions, finely chopped bunch parsley, chopped water orchicken stock or vegetable stock

  • 1/2 tsp. ginger, ground

  • Salt

  • Black Pepper

  • Paprika Pepper

  • 3 oz. of Butter

  • 1 lb quinces (or more to taste)( may substitute green apples or pears


Put meat into a large pan with the onionsand brown lightly.Add parsley. Just cover with stock or water and season with ginger, salt and pepper. Bring to boil and simmer about an hour, until cooked. Slice and core the quinces (leave peel on), brown them very lightly in the extra butter and add them to the stew half an hour before the end of cooking. Good served with rice and a green salad.

Last Updated: June 7th, 2011