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Monday, December 4, 2017

REBOZAR WITH A CHICKEN DISH TO LICK ONE'S FINGERS!

Almond Sweets Dipped in Sugar
Photo by: Lord-Williams
to dip in, cover with batter, baste, bread. The Anón. Al-Andalus provides as recipe for breading cranes. Nola, on the other hand, coats a chicken with nuts and egg yolk. See albardar and grullas. 

[Anón/Huici. 1966:101:70; ES: Lord. “grullas.” Jan 5, 15; Gázquez. Cocina. 2002:124; IbnRazin/Marin. 2007:SEC 3:CH2:42:220; Nola. 1989:xx-3]

ANOTHER DISH TRANSLATED FROM MARÍN’S EDITION, OF IBN RAZÍ AL-TUGINI’S RELIEVES DE LAS MESAS ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENCTES PLATOS. (KNOWN AS FADALAT), SECCIÓN 3, CHAPTER 2, #42. OTRO PLATO, p 220-221

Ingredients
For 4 persons

1 chicken
salt to taste
½ c olive oil
Frying Cheese Dipped in Batter
See blog titled "Rabanada"
Photo by: Lord-Williams
½ tsp white pepper
1 tbsp coriander
2 onions quartered
½ c peeled almonds
¼ c pìne kernels
½ tsp saffron mashed and diluted in broth
20 eggs per chicken
more salt to taste
½ tsp white pepper
1 tbsp ginger scrapings
1 tsp cinnamon
½ tsp cloves
1 tbsp musk root
2 onions
1 tsp mastic
½ c cilantro juice
½ c mint juice
½ tsp mashed and dissolved saffron
4 egg yolks slightly beaten

Garnish
6 egg yolks
1 tbsp chopped almonds
1 tsp fried pine kernels
½ tsp cinnamon
1 tbsp ginger scrapings

Preparation

Select a fat chicken. Remove entails and feathers. Clean all well. Cut the breast in two, cut off the coceyx and the thighs and legs. Put the meat in a new wide pot. Cover with water. Add salt, olive oil, pepper, coriander, chopped onion, peeled almonds and pine kernels.

The Most Delicious Chicken Ever!
Photo by: Lord-Williams
Place the pot on a burner and bring to a boil. Boil gently uncovered until done. Add enough dissolved saffron to color the dish but not excessively. Add salt, pepper, 1 tbsp ginger scrapings, 1 tsp cinnamon, ½ tsp cloves, 1 tbsp musk root, 2 chopped onions, 1 tsp mastic, ½ c cilantro juice, ½ c mint juice and enough saffron to color.  Continue boiling gently until liquid is reduced.  

Select a large casserole dish. Remove chicken from pot and place in casserole. For each chicken, mix 1 c broth with grease with 20 slightly beaten eggs and seasoning. Pour this over the chicken in the casserole. If there is left over liquid, safe to serve as a broth. Cover the surface with 4 beaten egg yolks. Garnish with whole egg yolks and cinnamon and ginger.


Put the pan in the oven on low and wait until the egg yolks solidify and the egg topping is toasted. Remove from the oven and serve if the almighty God so desires when the color turns lighter for it is better to let is sit for a 15-20 minutes.  


IBN RAZÍ AL-TUGINI’S RELIEVES DE LAS MESAS ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENCTES PLATOS. (KNOWN AS FADALAT), 
SECCIÓN 3, CHAPTER 2, #42. OTRO PLATO, p 220-221


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