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2 quinces, peeled cored and thickly sliced
1 Tablespoon lemon juice
½ cup flour
¼ teaspoon ground black pepper
1 (3.5-pounds.) fresh whole chicken, cut up
3 Tablespoons olive oil, divided
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 can (14.5-ounces.) diced Italian (Roma) tomatoes
½ cup water
1 cinnamon stick
2 Tablespoons chopped fresh mint
Place quince slices in a small bowl with a little water and lemon juice; set aside. Mix together flour, salt, and pepper in a shallow pan. Lightly dredge chicken in flour mixture until evenly coated. Heat a large skillet over medium-high heat. When hot, add oil, and brown chicken on all sides (about 7 minutes). Remove from pan and set aside. Drain quince, and pat dry with a paper towel. Place quince in skillet and brown on both sides. Lift out with a slotted spoon and set aside. Add remaining olive oil and cook onion and garlic until soft but not brown. Return chicken to pan and stir in tomatoes. Break cinnamon stick in half and add to pan with water. Bring to a boil, cover, and reduce heat. Simmer gently for 20 minutes. Then add reserved quince. Cook for 15 more minutes. Then stir in the mint. Cook until thoroughly heated. Remove cinnamon before serving.