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Wednesday, September 28, 2016

MUELO (Leon) WITH A GARLICKY CHICKEN DISH MADE FOR A PRINCE IN THE 13TH CENTURY


Preparing Garlic for Cooking
Photo by: Lord-Williams
 1. silo in which clean grain is stored. 2. mound of grain especially (like wheat, rye, etc) in shape of cone. 3. pears stored in the grain. 4. grindstone, sharpener. 5. place in river where some fish lay eggs. 6. school of fish; animals grouped together. 7. garlic clove. [Ares. Gastronomía. 2000:58; Dialecto. 1947:272; García Rey. 1934:113; and Nola/Perez.1992:202]


A GARLICKY DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #61 “AL-ŢŪMIYA” – AL AJO

Ingredients

1 chicken
4 oz peeled garlic olive
2 chicken livers
oil for frying
salt to taste
½ tsp white pepper
1 tsp cinnamon
1 tbsp lavender
1 tbsp freshly scraped ginger
½ tsp cloves
½ tsp saffron
1 c almonds
1 tbsp murri[1]


A Perfect Dish for a Cool Autumn Day
Photo by: Lord-Williams

Preparation

Remove entrails from a chicken. Clean and wash it. 

Mash garlic and mix it with the entails. Heat enough olive oil in a frying pan to cover the garlic and entrails. Remove when browned and add it to a pot with the chicken and seasoning.

Cover the contents of the pot with water. Put the lid on and seal it with a mixture of flour and water. Simmer for ½ hour. Remove from heat and open the pot.

Remove the chicken. Shred the meat and discard the bones.

Pour the liquid, garlic, almonds and seasooning into a food processor and grind until blended. Pour this into a soup bowl. Add the chicken and serve hot. When serving let the guest smell its’ pleasant aroma.

According to Huici, this chicken was made for the Sayyid Abu al-Hasan, an Almohad prince, nephew of 'Abd al-Mu'min and governor of Marrakesh and it was much appreciated.

[1] See blog tittle almorí published August 29, 2011.




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