Persian chicken with quince and rice

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Ingredients

• 7 dl chicken bouillon
• 3 bay leaves
• 3 cardamom pods
• 2 cloves
• 1 star anise
• some saffron threads
• oil
• 900 g chicken pieces
• 1 tsp salt
• 300 g basmati rice
• 2 tbsp butter
• 1 onion
• 2 garlic cloves
• 200 g celery
• 600 g quinces
• 50 g almonds
• 0.5 tsp ground cumin
• 0.5 tsp chilli flakes
• 0.5 tsp salt
• 0.5 organic lemon
• 4 tbsp almonds
• 2 tbsp peppermint
• 180 g plain yoghurt

Steps

1. Bring the stock to the boil in a pan. Add the bay leaf, cardamom, cloves, star anise and saffron. Remove the pan from the heat, cover and leave to infuse for approx. 15 mins.
2. Heat the oil in a frying pan. Salt the chicken, fry in batches for approx. 4 mins. on each side, set aside.
3. Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the butter in the same pan. Sauté the onion, garlic, celery and quince for approx. 5 mins. Add the rice, almonds and spices, cook briefly. Pour the flavoured stock into the pan through a sieve, bring to the boil, season with salt, return the chicken pieces to the pan.
4. Approx. 20 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid and bake for a further 10 mins. Remove from the oven, squeeze the lemon wedges over the chicken, garnish with mint. Serve the chicken and rice with yoghurt.