Preheat oven to 180°C.
Cut quince into small wedges. Place wedges in a bowl of water and lemon slices until ready to use. Mix together salt, pepper, allspice and flour. Dust chicken pieces and fry in oil until browned. Pat dry quince wedges, add to the pan and sprinkle over brown sugar. Stir and sauté wedges until golden.
Pour over pomegranate juice and stock. Add pomegranate seeds, star anise and thyme leaves.
Bake covered for 30 minutes. Then remove cover and bake for another 10 minutes, until the chicken is golden brown and the sauce has thickened.
Serve with pan juices and mashed potato.
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