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A Dish Of chicken With Mild wine

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 Dish of Chicken with Mild Wine. Clean the chicken and put it in the pot, throw in two spoonfuls of oil and onion juice, one spoonful of cilantro juice, ten peeled and pounded almonds, a clove of garlic and sufficient salt and water. When it boils gently, throw in strong vinegar, murri and basil [or aromatic] nabidh [a low-alcohol wine considered licit for Muslims], a spoonful of each. Put in citron leaf, clove basil (habaq qaranfuli), bee balm and green rue, a bundle. Place it in the pot and when it is done, take a dirham each of Chinese cinnamon, pepper, and cinnamon, and another dirham of cloves and lavender, pulverize these and beat with eggs and cover the contents of the pot with them and dot with eggyolks. Ladle it out and serve it, God willing.


Other versions of this recipe:

Chicken Dish With Wine (An Anonymous Andalusian Cookbook)

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