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Recipe For The chicken Dish Known As Sabâhi (of Morning)

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

Recipe for the Chicken Dish known as Sabâhi (of morning). Wash the hen, after keeping it overnight in its feathers, then place it whole in the pot and throw in four spoons of strong vinegar and one of seasoned murri, and if you do not have any seasoned, two spoons and the same amount of water as vinegar, a spoon of oil and an adequate amount of salt, fennel stalk, citron leaf and whole peppercorns; put on the fire until done and leave on the coals; take out the hen and cut the breast through its two sides and break its back; then fry in the pan with oil, fresh. And fry excessively so that it browns. It is best not to put it in the pan until the oil is good and hot. When the chicken has browned, carry it to the pot and pour in the rest of the oil which you have fried. Then put it in a dish and sprinkle it with fine spices.


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