Chicken with quinces and honey

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Scrub the quinces, cut into quarters on a stable board and remove the hard cores and pips with a small knife. Put the quarters in 1000 g water with 20 g lemon juice, in a saucepan sized so that the quarters are covered. Bring to a simmer and poach for 15–20 minutes. Drain when a knife goes in with slight resistance; do not let them fall apart.
2. While the quinces poach, pat the chicken dry and season with 3 g salt. Heat 25 g oil in a sauté pan and brown the chicken over a medium-high heat for 3 minutes per side, then set aside. Soften the onion in the cooking juices over a medium heat for 8 minutes.
3. Add the ginger, cinnamon, pepper and 1 g salt; stir for 30 seconds. Return the chicken, pour in 250 g water, then cover and cook over a low heat for 20 minutes.
4. Heat the 20 g oil allocated to the quinces in another frying pan. Brown the well-drained quarters over a medium heat for 3–4 minutes per side, without overlapping. Place around the chicken, add the honey and the 20 g lemon juice reserved for the sauce.
5. Continue over a low heat for 15–20 minutes, partly covered. The chicken should reach 75°C at the centre, the quinces should be tender and the sauce glossy. If needed, temporarily remove the chicken to reduce the juices for 3–5 minutes without drying out the meat.
6. Towards the end of simmering, put the couscous in a mixing bowl with 5 g oil and 1 g salt. Pour over 200 g boiling water, cover for 5 minutes, then fluff the grains with a fork. Serve with the chicken, quince quarters and onion cooking juices.

Variants and their steps remain below the recipe.