Tagine au Poulet et aux Coings

• One 3-to-4-pound chicken, cut up into 8 pieces
• Salt and freshly ground pepper to taste
• 1 cup all-purpose flour
• Safflower oil for frying
• 1 pound onions, peeled and diced
• 1 heaping tablespoon brown sugar
• 1 pound quinces
• Juice of 1 lemon
• 1/4 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon

1. Season the chicken with salt and freshly ground pepper to taste, and roll the pieces in the flour.
2. Heat a thin film of oil in a heavy frying pan, and brown the chicken pieces until golden.
3. Remove, and drain on paper towels.
4. Saute the onions and the brown sugar in the same frying pan until the onions are translucent but not caramelized, about 5 minutes.
5. Peel the quinces, cut each into six pieces, and sprinkle the lemon juice over them.
6. Season them with the nutmeg and the cinnamon.
7. Put the chicken, onion, and quinces in a 6-quart casserole.
8. Cover, and simmer over low heat for 1 1/2 hours.
9. Serve with rice.

chicken, salt, flour, safflower, onions, brown sugar, lemon, nutmeg, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/tagine-au-poulet-et-aux-coings-373995 (may not work)