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Sliced 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

Sliced Chicken. Slice the breast of the chicken, after cleaning it, and fry in the frying pan with fresh oil until it browns, then place in the earthenware pot with salt and onion-juice, a spoon of murri, two of oil and four of water, pepper, rue, thyme, chopped cilantro, pine-nuts and cut almonds; boil this on the fire and make meatballs with lamb meat, and cook with it; cover the contents of the pot with some of the stuffing and eggs; then boil the eggs separately and cut in quarters, arrange them with the almonds on the platter and sprinkle a little chopped rue on top and serve, God willing.


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