Instructions: Prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Add quinces and juice of two lemons. Cook for 5 minutes. Transfer the quinces to the ice-water bath. Drain, and set aside.

In a large bowl, combine chicken, 4 cups water, the remaining juice of 2 lemons, and 1 teaspoon salt. Let stand for 15 minutes.

In a medium saucepan, heat 2 tablespoons olive oil. Add half the onion, and cook until translucent, about 5 minutes. Remove from heat, and set aside.

Place a flame tamer over burner. Heat remaining 5 1/2 tablespoons olive oil in a medium tagine or saucepan set on flame tamer over low heat. Add remaining onion, garlic, cumin, ginger, and saffron. Season with salt and pepper. Cook until onions have softened, about 5 minutes.

Drain chicken, and add to tagine. Cook chicken, covered, stirring until well coated with the spice mixture, about 5 minutes.

Arrange okra evenly over chicken. Top with blanched quinces and 1/4 cup water. Cook, covered, adding more water if necessary, until chicken is cooked through, about 30 minutes.

Top with reserved onions, and serve immediately.

This recipe yields 4 servings.

Comments: Tagines are savory Moroccan stews commonly served with couscous, and traditionally combine a meat with vegetables, fruit, or both, as in this recipe. Although the name refers to the vessel in which tagines are conventionally cooked, this version may be prepared in a medium saucepan.

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