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Wednesday, September 21, 2016

MOXERIC WITH 14TH CENTURY CHICKEN IN LIVER SAUCE RECIPE

Vinegar and Honey
2 Basic Ingredients for Sweet and Sour
Photo by: Lord-Williams
moxarich, sweet and sour liver sauce for chicken. Moxeric is thought to be derived from Arabic and indicates a dish of various fowl in a sweet and sour sauce with spices, hard boiled eggs and livers. [Anón/Grewe. 1982: LXV:108 and LXVI:109; and Lladonosa. 1984. 130:158]

See blogs titled higado, published March 6, 2015 and espetar published May 9, 2014 for Sent Sovi’s recipe LXVI Sweet and Sour Chicken Dish.

CHICKEN IN LIVER SAUCE ADAPTED FROM SENT SOVÍ #LXV QUI PARLA CON SA DEU FFER GUALLNES AB MOXARICH EN OLLA, p 108

Ingredients

1 chicken
1 c chicken broth
2 hard boiled eggs
½ lb bacon
2 chicken livers
1 slice of day old bread
¼ c vinegar
1 c honey
spices such as:
            1 tsp cinnamon
            1 tbsp ginger scrapings
            ½ tsp white pepper
            ½ tsp mashed and diluted saffron

Preparation

Wash, clean and boil chicken until cooked. When done make a sauce by blending 1 c chicken broth with hard boiled eggs.

Preheat frying pan and fry bacon. Carve chicken according to Enrique Villena’s instructions (see blog by this name published March 24, 2013). Sauté the meat in bacon fat. (If more grease is necessary add lard.) Remove the chicken and set aside. Sauté the livers.

Put the livers in the food processor with the broth, hard boiled eggs and the rest of the ingredients and blend. (The Medieval Spanish Chef added the bacon, which enhanced the flavor.)

Mix the sauce with the chicken. Simmer for about 12 minutes before serving. Serve with fresh bread.

SENT SOVÍ 





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