georgian

Rkatsiteli Style Chicken With Quince And Onions

This braised dish pairs chicken thigh, boneless skinless with quince, cored and sliced, onion and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

52 g Carbohydrates

25 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

246g chicken thigh, boneless skinless 298 kcal
235g quince, cored and sliced 118 kcal
150g onion 60 kcal
15g sunflower oil 133 kcal
13g pomegranate molasses 34 kcal
1.07 tsp (2g) ground coriander 6 kcal
2g salt 0 kcal
0.53 tsp (1g) black pepper 3 kcal
128g water 0 kcal

Cooking instructions

chicken thighground coriandersaltblack pepper
Season chicken with salt, black pepper, and ground coriander.
chicken thighsunflower oil
Heat sunflower oil in a pot over medium-high; brown chicken on both sides, 3-4 minutes per side.
onion
Add sliced onion; cook 5 minutes until softened.
quincepomegranate molasses
Add quince wedges and pomegranate molasses; stir to coat.
chicken thighquincewater
Pour in water, cover, and simmer on low 25-30 minutes until chicken is cooked through and quince is tender.
Uncover for the last 5 minutes to slightly reduce the sauce. Serve hot.