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A Reddish-brown Dish Of 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

A Reddish-Brown Dish of Chicken. Sacrifice a fat hen and leave it overnight in its feathers; then pluck it and boil lightly whole, then roast moderately over coals and cut up its gizzards and liver before boiling the hen; cut in very small pieces with some salt, a whole onion, a sprig of thyme, four stalks of fennel, four citron leaves, a ratl and a half of scented sweet syrup, two ûqiyas of murri, two more of fresh oil, a dirham of China cinnamon and another of cinnamon, four dirham of pepper and a head of garlic for those who like it. When you have cooked this sauce, cut up the chicken and put it in the pan and cover the contents of the pot with the cooked yolks of four eggs beaten with some sauce from the pot; then serve it, after letting it sit for a while, God willing.

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