Comments on: Saffron Infused Chicken With Quince / Zeferanli ve Heyvali Toyug

By: Engelda

Engelda — Sat, 22 Oct 2011 21:35:50 +0000

In Germany, quince has long be forgotten. Not many know even
about this fruit. Quince is only used in jam and jelly, unfortunately.
Since I do not have a sweet tooth like most Europeans, I have
spotted several recipes cooking quinces wtih meat and poultry.
Since guince does not thrive in this country, you do not find
fragrant ones. Just be happy with what you have. I shall
try this recipe tomorrow and will share with you the outcome of it.
Thanks for sharing the recipe with us,
Engelda

By: Efsus

Efsus — Sat, 23 Apr 2011 15:13:28 +0000

Feride han?m, sunumda kulland???n?z ?u tabaklar beni mest ediyor.
Yüre?inize sa?l?k.
En iyi dileklerimle,

By: alex cussins

alex cussins — Sat, 20 Nov 2010 23:50:32 +0000

Was given some quince and spotted your recipe. I did a version of it today and it was a great success so thankyou. No Azerbaijani quince, Im in the UK.
I used chicken pieces on the bone and added preserved lemons instead of the sour cherries. Having fried off the chicken I finished the cooking process in some home made chicken stock. I left out the tomatoes as the flavour was so good already. and cooked some baby carriots in the pot too. I also finished the dish with a little cream and fresh flat leaf parsley.
Some pureed potatoe with a little nutmeg rounded the whole thing off.
I was very pleased with the result. Thanks again.

By: AZ Cookbook - Food From Azerbaijan & Beyond » Quince Preserve

AZ Cookbook - Food From Azerbaijan & Beyond » Quince Preserve — Thu, 11 Nov 2010 06:37:31 +0000

[...] Quince, how do I love thee. That’s right. I have a soft spot in my heart for this exotic fruit (for pomegranates too, remember?). I like to eat it as is, skin and all, and I also like it as a preserve. Quince in Azerbaijan is especially delicious and the land of my ancestors, the region of Ordubad, produces the juiciest quince of all, as juicy as apples, and I am not exaggerating. Quince that I find in California markets is not as juicy, but still makes for a perfect preserve. This is a recipe for the traditional Azerbaijani quince preserve that is usually enjoyed with freshly brewed black tea. A spoonful of quince preserve, a sip of hot tea - that’s how the sequence goes. Nush Olsun! [...]

By: Anar

Anar — Wed, 07 Apr 2010 17:48:54 +0000

Hi Farida. Thank you for posting this one. I tried this and added bit mint powder (nane tozu) and the result was just amazing. Thanks once again.

By: Farida’s Azerbaijani Cookbook » Chicken With Eggs - Toyug Chighirtmasi

Tue, 09 Dec 2008 22:00:11 +0000

[...] yesterday I decided to roll up my sleeves, get into kitchen and cook a classic Azerbaijani dish - Chicken With Eggs called Toyug Chighirtmasi in Azeri. The word Chighirtma is a general name given to dishes [...]

By: Leonard Battle

Leonard Battle — Thu, 13 Nov 2008 04:01:30 +0000

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By: Soma

Soma — Wed, 29 Oct 2008 22:50:44 +0000

Hi Farida

this is my first time here, and I have been going thru your blog… its soo beautiful. ur recipes pictures everything. I will keep coming back, and I am adding you to my Links.

Thank you so much for sharing these beautiful dishes:-)
Soma

By: Marija

Marija — Wed, 20 Aug 2008 23:02:35 +0000

You know,

Whenever I visit your blog, I just keep coming back to see this post. I think it’s a bout time a make this dish!

By: Aysegul

Aysegul — Wed, 06 Aug 2008 21:20:45 +0000

I must admit I am also a big fan of Saffron! The smell is just out of this world, but never thought of mixing with a quince. As you said Live & Learn! That is one dish I would have love to taste! I must make it to find out! Im glad I found your blog - hersey cok guzel! COK!

Sevgilerle,
Aysegul
nysdelight.com