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Friday, December 13, 2013

DEGOLLAR WITH 13th CENTURY AL-ANDALUS FRIED CHICKEN RECIPE

Throat Slit and Deplumed
Photo by Lord:Williams
OCast. degüellar, Heb degoyar, Eng cut the throat, behead, decapitate. [Alonso Luengo. 1994:40; and Ibn Razīn/Granja. 1960:27]

RECIPE FOR A DISH OF CHICKEN OR PARTRIDGE WITH QUINCE OR APPLE ADAPTED FROM 13TH CENTURY ANÓN AL-ANDALUS #72 RECETA DEL PLATO DE POLLO O PERDIZ CON MEMBRILLO O MANZANA, p 51-52

Ingredients

1 chicken or partridge
2 tbsp rosewater
½ tbsp murri[1]
2 tbsp oil
salt to taste
1 fennel stalk
1 whole onion
3/8 tsp saffron
2 diced apples or quinces
1 c breadcrumbs
1 ¼ c sifted flour
5 raw eggs (two whites without yolks)

Breading Chicken
Photo by: Lord-Williams
Garnish salsa fina[2]

Preparation

Slit a bird’s throat. Hang it overnight leaving the feathers on it.

The next day, clean it and put it in a new pot. Add rosewater, murri, oil, salt, fennel, onion and saffron. Cover with water.

Peel, core and dice apples or quince and add them to the pot. Bring the water to a boil and gently simmer for about one hour until the meat is done.

Al-Andalus Fried Chicken
Photo by: Lord-Williams
Remove all the solid ingredients from the pot. Chop the onion and mix it with fruit. Put this on a serving plate.

Remove the leg and wings from the chicken and cut the breast in half. Dip each piece in breadcrumbs, then flour and finally the eggs beaten.

Heat plenty of oil in a pan and deep fry the chicken. When done sprinkle with rosewater and garnish with salsa fina. 



[1] See blog titled almori published August 25, 2011 for recipe.
[2] See blog titled dárselo published November 29, 2013 for recipe.

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