If you like, you can roast boned chicken legs together with the quince and carrots, basting them with the same combination of garlic, olive oil and spices (see variation).
I know that quince is hardly a common ingredient for everybody, so I propose you roast instead a combination of cauliflower (briefly steamed first) and turnips if you have no quince. But do add a few tablespoons of lemon juice together with the olive oil and spices, since both cauliflower and turnips are sweet and lack the quince’s tartness that so well complements the roasted carrots’ flavor.
3-4 quince (about 2 pounds), scrubbed under running water
1 pound carrots, scrubbed under running water
1/3-1/2 cup olive oil
4 tablespoons diced garlic, or 2-3 teaspoons minced garlic, to taste
1 teaspoon salt, or to taste
3 teaspoons turmeric
2-3 teaspoons thyme
1 ½- 2 teaspoons Maras or other pepper flakes, to taste
½-1 cup chicken or vegetable broth, or water
1 ½ cup coarsely chopped walnuts (optional)
Finishing Salt and Fresh Thyme for serving
OPTIONAL Serving Suggestions:
Toasted Whole-wheat bread slices
6 poached or soft-boiled eggs
Preheat the oven to 400F (200 C).
Line a baking sheet with parchment paper.
With a large knife halve the quince horizontally, as it is easier to start this way, especially with large and hard quince. Then halve again and core without peeling, and cut in wedges –thinner if the quince are large, like hand-cut potatoes. Transfer to a bowl. Halve the carrots horizontally, the again halve each piece if the carrots are large, and cut into 1 ½- 2 inch pieces. Transfer to the bowl with the quince.
Add the olive oil to the quince and carrots –more or less, as you like– along with the salt, the turmeric, the thyme, the Maras or other pepper flakes and toss well to make sure all pieces are coated in oil and spices.
Transfer the quince and carrots to the lined baking sheet and bake for 20 minutes. Take out of the oven and toss and add some broth and water –more or less depending on how tender they are. You need them to cook well but remain soft and moist. Bake for another 10-15 minutes, adding the walnuts if you use them, until the quince and carrots are fork-tender and starting to caramelize.
Sprinkle with finishing salt and fresh thyme and serve warm or at room temperature on toasted whole-wheat bread, over Olive Oil and Bay Leaves’ Rice Porridge with or without eggs.
VARIATION: Boned Chicken with Quince and Carrots
Add 6-8 boned chicken thighs to the bowl with the carrots and quince and toss to flavor with the olive oil, garlic and spices on all sides. Roast as described above, turning the chicken pieces over when you toss the vegetables. Roast until they are cooked through.
Serve with Olive Oil Rice Porridge.