A Dish of 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 "A Dish of 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:

A Dish of Chicken. Clean a plump, tender hen, divide it and put it in a pot with two spoonfuls of oil, the same of vinegar and as much of murri, a handful of almonds and pine-nuts and all the spices and flavorings, three spoonfuls of cilantro juice, pepper and vinegar in the amount of two spoonfuls, if it is of bad quality, and two spoonfuls of fresh oil, a handful of cleaned almonds and sufficient water and salt. When it is done, cover it with breadcrumbs, a little flour and three or four eggs. Reduce it in the broth, and ladle it out, sprinkle it with pepper, cinnamon, and lavender, and present it, God willing.

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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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:89>. Accessed on April 2, 2020, 12:35 pm.

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