Stuffed quince

Exotic quince and familiar chicken - boldly and very tasty! As far as I know, stuffed quince is often prepared in Uzbek cuisine. I don't have the opportunity to check, so I won't insist that this is Uzbek cuisine. The recipe specifies the proportions per quince. The only thing: you can take a little less meat. After cooking, you can also eat a "box" of quince)) By the way, you can bake not in a whole quince, but in half.

Maria Kruus

The author of the recipe

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Composition / ingredients

Servings:

Chicken (white meat)

200

Quince (large size)

Onion

Mayonnaise

Sour cream

Ground black pepper

0.3

Breadcrumbs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 44 % 11 g

Carbohydrates 24 % 6 g

153 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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First you need to thoroughly wash the quince, then carefully cut out its core. And remove the entire inner part with a spoon, leaving a wall about 1 cm thick. Cut the quince pulp into small cubes. Chop the onion and fry it in vegetable oil, stirring. Then add the quince cubes, mix, turn down the heat and cover the pan with a lid. Simmer for about five minutes, maybe six.

While stewing, prepare the chicken meat by cutting it into cubes equal to quince cubes. Then add the chicken to the quince and onion. Stir and immediately turn off the stove. Put sour cream with mayonnaise in the meat, add pepper and salt. Mix well. Now put the filling in the prepared quince and sprinkle with small breadcrumbs on top.
Now stuffed quince is placed on a baking sheet or better in a special form. Pour a little water on the bottom of the baking sheet. And bake in a preheated oven to two hundred degrees for about forty minutes. We check the readiness of the dish with a wooden stick. If it passes freely through the wall of the quince, you can take out the food.