CEBADOS WITH 13TH C RECIPE FOR CHICKEN THARÎD

Hens Fattened with Barley
Photo by: Lord-Williams

fattened with barley, in reference to livestock. This was common in the Middle Ages. Ducks, geese and chicken were raised and fattened with barley especially for big banquets. In Astorga, even today, dried meat must be from cows from the area, which are fattened in the barnyard for three months. At the end this period, the quality of the animal’s meat is improved by acquiring better texture, which is detected by experts feeling the skin of the animal. Leonese jerky is processed from sheep and goats fattened in corrals before the slaughter. Pork coming from pigs fattened with barley has a different flavor than that of pigs raised on acorns, which is highly regarded as well. [Anón/Huici.1966:389:213; Ares. Comida. 1994:88.101:111; and Díaz. 2011:99

THARÎD[1] MADE WITH FATTENED HENS OR CAPONS ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #389 TORTA QUE SE HACE CON GALLINAS CEBADAS O CON CAPONES CEBADA Y GORDOS, p 213

For 8 persons

Chicken Tharîd Gently Boiling
Photo by: Lord-Williams

8 prunes

1½ c strong vinegar

1 chicken about 2-2 ½ lbs

salt to taste

1 onion

½ tsp pepper

½ tsp coriander seed

1 tsp cumin

2 tbsp oil

¼ tsp saffron

8 turnips

2 c breadcrumbs from leaven bread

¼ c butter[2]

The night before preparing this recipe, remove the pits from the prunes and soak them in vinegar.

Golden Chicken Tharîd Steaming Hot
Photo by: Lord-Williams

The following day, remove the legs and wings of a chicken. Quarter it and put all in a pot with salt, onion, pepper, coriander seed, cumin, oil and 2 tbsp strong vinegar. Cover with water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.

Clean the turnips and cut off the greens. Peel them, cut them into big pieces and boil them in water in a separate pot for 10-15 minutes until tender.

Add the saffron mashed and dissolved in a little broth to the chicken.  Add prunes and turnips and simmer 10 minutes or until the meat is tender. Remove it from the heat and add breadcrumbs with butter. Leave it until it absorbs the sauce and serve. 

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[1] While Huici calls this a “torta” (cake), Charles Perry explains in this ftn 4 of his translation of the text that tharîd is “a dish of bread moistened with meat juices, of great importance since the Prophet valued it above all other dishes; he once said of this adored wife Aisha that she “surpasses other women as tharîd surpasses other dishes.” As seen in the photo the dish does look more like a tharîd or sopes than a cake. [ES: Anón/Perry. Sep 5, 00]

[2] Optional. The tharîd in the photo does not have butter. As chickens today have so much fat the addition of butter is not necessary.