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Egyptian chicken

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Egyptian Chicken. Clean the chicken, joint it and put it in a pot; throw in spices, pepper, cinnamon, Chinese cinnamon, lavender, three spoonfuls of oil and half a spoonful of murri, one of vinegar, some juice of both cilantro and onion, three spoonfuls of water and pine-nuts and almonds. Put it on the fire until it is done, and fry it in the frying pan until it is lightly browned. Place it on a dish and pour on the sauce, and cut eggyolks and rue over it, sprinkle it with spices, and present it, God willing.


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