Printed September 2, 2026
Byzantine Honey-Spiced Fowl with Quince
A lavish dish from 10th-century Constantinople that combines aromatic spices, honey, and tart quince in a preparation described in medieval Greek manuscripts.
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 large quinces, peeled and cut into wedges
- 1/3 cup honey
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 cup chicken stock
- 1/2 teaspoon salt
- Fresh cilantro for garnish
Preparation
This opulent recipe comes from the Byzantine Empire's golden age, when Constantinople was the crossroads of East and West. Palace cooks created elaborate dishes that showcased the empire's access to rare spices and exotic fruits, and this honey-glazed fowl with quince exemplifies the sophisticated flavor combinations that graced imperial tables.
The use of quince—a fruit beloved in the medieval Mediterranean but rarely seen in modern kitchens—provides a distinctive tartness that balances the rich honey glaze. Byzantine manuscripts describe similar preparations as fitting for feast days and celebrations.
Preparation
- In a small bowl, combine honey, vinegar, cumin, cinnamon, cloves, black pepper, and salt to create the spice mixture.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pan, add the quince wedges and cook for 3 minutes until slightly golden.
- Return the chicken to the pan, pour the honey-spice mixture over everything, and add the chicken stock.
- Bring to a simmer, then reduce heat to medium-low. Cover and cook for 40-45 minutes, turning the chicken occasionally, until the meat is tender and the quinces are soft.
- Remove the lid and increase heat to medium-high. Cook for an additional 10 minutes to reduce the sauce until it becomes glossy and thick.
- Garnish with fresh cilantro and serve with flatbread or over a bed of bulgur wheat.
