Membrillo, or Spanish quince paste, is a wonderful product to keep in the pantry. It’s traditionally served with cheese, but I can easily think of dozens of other ways to use it, from making marinades to martinis – it really is versatile. This quick and very delicious glaze for chicken is, well, just a bit different. Skewered, served with salad or stuffed into bread, the chicken is great however you serve it.
To make the glaze mixture, put the membrillo, apple juice, olive oil and spices into a medium-sized bowl, season generously with salt and pepper and mix well until the membrillo is broken down and the mixture is smooth. Mix in the chicken strips, then cover with plastic wrap and allow to marinate in the refrigerator for at least 1 hour (although you can fry the strips immediately if you don’t have time to marinate).
Heat a large skillet over medium heat, drizzle in enough oil to coat the base of the pan, and, using tongs, place the marinated chicken strips into the pan (not too close together) and fry them for a few minutes on each side until nicely browned all over and cooked through. As the glaze contains sugar, the chicken may blacken somewhat as the sugar caramelizes, but that is OK.
Once cooked, pierce with skewers and serve.
Recipes reprinted from Sirocco. Copyright ©2016 by Sabrina Ghayour. Photos by Haarala Hamilton. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.