Baked quince chicken

Preparation time

70 minutes

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free

• 2 chicken thighs
• 1 quince
• 1 onion (1)
• 2 cloves of garlic (1)
• 200 ml apple juice
• 4 tablespoons acerola juice
• 2 sprigs of rosemary
• 1/2 tsp fennel seeds
• 1 pinch of vanilla (1)
• 3 tablespoons maple syrup
• HistaFood Organic Herb Salt
• Optional addition: 6-8 potatoes

preparation

• Wash, peel, and cut the quince into thick wedges, then mix with a pinch of vanilla.
• Wash the potatoes, peel them if desired, or quarter them with the skin on.
• Halve the chicken thighs at the joint. Season with fennel seeds and HistaFood organic herb salt.
• Peel and quarter the onion.
• Peel the garlic cloves
• Place chicken thighs, quince, potato, garlic cloves and onion in a casserole dish.
• Mix acerola juice, apple juice and maple syrup and pour into the baking dish.
• Season everything with HistaFood organic herb salt .
• Place rosemary sprigs in the baking dish and bake in a preheated oven at 200°C for about 1 hour until crispy.