# Place the
chicken thighs into a pot, add water until it covers the thighs, cook until the thighs soften.
# Clean the
rice, rest it in the hot water which contains 1 tsp
lemon juice and 1 tsp salt also for half an hour at least. At the end of the resting time, wash he
rice until the starch over the
rice goes away.
# Put the
olive oil into a pot, add finely chopped
onion and peeled and diced quince in it , without heating the oil.
# Place the pot over medium heat, roast it until the
onion softens.
# Add the
rice onto it, and roast it for 5 minutes. Add the picked
chicken thighs in it, and sauté the mixture for a while.
# Add salt, cinnamon and granulated
sugar into the mixture, stir the mixture gently without breaking the
rice, then add 2 + ½ cups of
chicken broth in it.
# Cover the lid of the pot. Cook it over medium heat for 10 minutes, and then cook it over low heat for 10 minutes. (20 minutes total.)
# Cover the pilaf and rest it for half and hour. Then stir it gently, serve it hot.
