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Palace chicken With mustard

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

Palace Chicken with Mustard. Cut up the chicken and place in a pot with salt and onion pounded with cilantro, oil, coriander seed, pepper and caraway; put it on the fire until it boils, and when it has boiled gently, add cilantro juice, vinegar, and murri, and let the vinegar be more than the murri; when it has cooked, pound peeled almonds fine and stir with egg and some pepper, green and dried ground coriander and a spoon of prepared mustard; pour all this into the pan and add three cracked eggs and take it to the hearthstone to rest for a while, and serve, God willing.


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