Abbasid Chicken
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Abbasid Chicken". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Abbasid Chicken. Take a clean hen and stuff it, as explained, between the skin, the meat and the interior. Then roast it on a spit until it is browned on all sides. Then take a pot in which are placed three spoonfuls of vinegar, one of murri naqî', two of oil, and pepper, coriander, saffron, cinnamon, thyme, rue, ginger, four cloves of garlic, almonds and walnuts. Put the pot on the fire and when the broth boils, then add the chicken so the fat of the broth enters it, and when it is done cooking, dot it with five eggs and take it out to the hearthstone until it cools, then empty it out and serve it. This can also be made in a tajine with this sauce in the oven, and either way it is notable.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <>. Accessed on February 18, 2020, 5:07 pm.

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