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Friday, January 8, 2016

LOZANOS WITH A BUXOM ABBASID CHICKEN RECIPE FROM THE 13TH CENTURY


Are your proud?
jutecat (Home for the Holidays)
OCast loçanos, Eng. buxom, luxuriant, blooming with health, exuberant.

The Archpriest of Hita states in stanza 1086:

Trayá buena mesnada rica de infançones:
Muchos Buenos faisanes, los loçanos pavones,
Venían muy guarnidos, enfiestos/enhiestos los pendones,
Trayán armas estañas e fuertes guarnicions.

The Medieval Spanish Chef’s translation is:

There followed good rich fortification for infantry men
Many good pheasants, buxom peacocks,
They come with all their rich trimmings, standing erect their pennons,
With strange arms and strong garnishes.

Mark Singletons translation on page 107 is:

Peacock (roasted)
Photo from: Simone Hindin
“Then noble host of Fowl appeared, [whose place outranked the peasants]:
Some stiff and haughty Peacocks and a troop of wondrous Pheasants.
Accounterment were dazzling, and their standards held they high.
With weapons fiercely bristling flew the fright’ning bevy by.”

In short, buxom pheasants and peacocks were presented roasted with decorative trimmings and the tails opened (like streamers tied to lances during festivities), as Villena related when he discusses some culinary aspects of fowl. He instructs that the peacock’s tail be wrapped in wet rags to prevent burning when roasted or that the tail be cut off before cooking and stuck back on the bird when presenting it at banquets.

[Gázquez. Cocina. 2002:195; Ruíz/Saínz.1986:191:1086b: and Villena/Calero. 2002:39-45]

As peacocks are no longer available on the market, the Medieval Spanish Chef has selected “Abbasid Chicken” as showy dish in lieu of “buxom peacocks:”

ABBASID CHICKEN ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #59 GALLINA “ABBĀSIVA,” pp 44-45

Ingredients

1 chicken

stuffing for example:

A Holiday Dish Beyond a Doubt!
Tastier than Turkey!!
Photo by_ Lord-Williams
1 apple
¼ c walnuts
1 stick of celery
1 tsp murri
1 tbsp thyme
1 tsp cinnamon

Also the Medieval Spanish Chef added:

1 peeled orange to cavity below breast with 1 chopped celery stick ¼ c walnuts, one bullion cube and ½ tsp pepper
1 lemon to neck

Sauce:
3 tbsp vinegar
1 tsp murri
2 tbsp olive oil
½ tsp white pepper
1 tbsp coriander
½ tsp saffron, mashed and dissolved
1 tsp cinnamon
1 tbsp thyme
1 tbsp rue
1 tbsp ginger
4 garlic cloves mashed
¼ c chopped almonds
1 qt chicken broth

Garnish
5 pouched eggs


PREPARATION

Clean the chicken.

For the stuffing:

Prepare the stuffing. Peel the apple and chop. Put this with the other ingredients in a food processor. Stuff this between the skin and meat. Roast the chicken on a spit until browned on all sides.

For the sauce:

Put all the ingredients for the sauce in a pan and bring to a boil. Add the chicken letting the broth enter the meat. Cook until the chicken is done. Dot it with eggs.

Let this cool on the stove top. Carve it and place it in a serving dish. Pour the sauce over it. Garnish with eggs. It can be served cold or heated in the oven. Both ways are very good.

HUICI'S TRANSLATION OF AL-ANDALUS #59 GALLINA “ABBĀSIVA,” pp 44-45:







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