Moorish Chicken 15th Century Portugal Recipes
MOORISH CHICKEN (15TH CENTURY PORTUGAL)
Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a large onion. Cover and let it get golden brown, stirring once in a while. Then cover hen with water and let boil, and season with salt, vinegar, cloves, saffron, black pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then take a deep dish, lined with slices of bread, and pour chicken on top."
Provided by DrGaellon
Categories Whole Chicken
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half).
- Slice onion. Wash and coarsely chop parsley, mint, and coriander.
- Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes.
- Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes.
- Toast bread, and arrange toast in individual serving bowls.
- Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.
Nutrition Facts : Calories 761.8, Fat 53.2, SaturatedFat 15.1, Cholesterol 332.1, Sodium 791, Carbohydrate 19.3, Fiber 1.4, Sugar 2.7, Protein 48.3
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