Preheat the oven to 350 F (180 C).

Season the chicken pieces with salt and pepper.
Heat the oil in a large pan and brown the chicken pieces on all sides.
Transfer the chicken pieces to the tajine.

Put the onions and quinces in the pan and cook, stirring, until the onions are softened and the quinces are colored.

Add the fresh ginger, garlic, cinnamon stick, ground ginger, paprika, saffron, and salt, stirring to combine.
Season with black pepper, then add the chicken broth.
Bring to a boil and cook for 3 minutes.

Pour the pan’s contents into the tajine over the chicken pieces. Cover and bake for 1 hour, or until the chicken is cooked and the quinces are tender.
Serve with couscous.