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Moorish Chicken
Portuguese p. P-3
Cut up a fat hen and cook on a mild flame,
with 2 spoons of fat, some bacon slices, lots of
coriander, a pinch of parsley, some mint leaves,
salt and a large onion.
Cover and let it get golden brown, stirring
once in a while. Then cover hen with water and
let boil, and season with salt, vinegar, cloves,
saffron, black pepper and ginger. When chicken is
cooked, pour in 4 beaten yolks. Then take a deep
dish, lined with slices of bread, and pour chicken
on top.
4 lbs chicken ½ t salt
10 oz onion 2 T vinegar
1 t parsley ¼ t cloves
½ T mint 8 threads saffron
⅓ c cilantro ½ t ginger
2 T lard ½ t pepper
5 strips bacon 4 egg yolks
2 ½ c water 6 slices bread
Dismember chicken (thighs, legs, wings in
two pieces, etc.), slice onion, wash and
coarsely chop parsley, mint, and cilantro. Melt
fat, fry bacon a couple of minutes, put
chicken, herbs, salt, and onion into pot and fry
uncovered about 10 minutes, cover and cook
covered another 20 minutes. Add water,
vinegar, additional spices, bring to a boil and
cook 45 minutes. Toast bread, arrange toast in
bowl. Break egg yolks, stir them in and
remove pot from heat, and pour into bowl
with toast.
Note that this is a 15th-century Portuguese
idea of an Islamic dish: a real Islamic dish
would not include bacon!
How You Want to Make a Food of Hens
Daz Buoch von Guoter Spise p. B-7 (#28)
This is called King's Hens. Take young
roasted hens. Cut them in small pieces. Take fresh
eggs and beat them. Mix thereto pounded ginger
and a little anise. Pour that in a strong pot,
which will be hot. With the same herbs, which you
add to the eggs, sprinkle therewith the hens and
put the hens in the pot. And do thereto saffron
and salt to mass. And put them to the fire and let
28
them bake [at the] same heat with a little fat.
Give them out whole. That is called King's Hens.
3 lb chicken ¼ t anise on chicken
2 T fresh ginger 12 threads saffron
¾ t anise 1 t salt
5 eggs 7 T chicken fat
2 t fresh ginger
Put whole chicken in oven at 350°, bake 1
hour. Let cool, cut into pieces, partially
deboning. Cut 2 T ginger up fine and pound
with ¾ t anise in mortar. Take a bowl, beat
eggs, add ginger, anise, beat together. Heat a
pot on the stove, add egg mixture. Put cut up
chicken on the egg mixture. Sprinkle chicken
with another 2 t ginger and ¼ t anise. Crush
saffron into 1 t water, sprinkle saffron and salt
over pot. Sprinkle chicken fat (drippings from
baking the chicken) overall. Put in oven, bake
30 minutes at 350°.
Mirause of Catelonia
Platina p. 92 (book 6) (Good)
The Catelans are a refined people who in
character and customs are hardly unlike the
Italians and skillful with food; they have a dish
which they call mirause and prepare it thus:
capons or pullets or pigeons well cleaned and
washed they put together on a spit and turn over
the hearth until they are half cooked. Then they
remove them and cut them in pieces and put them
in a pot. Then they chop almonds that have been
toasted under warm ashes and cleaned with some
cloth. To this they add some bread crumbs lightly
toasted with vinegar and juice and pass all this
through a strainer. This is all put in the same
pot with cinnamon and ginger and a good
amount of sugar and left to boil on the coals with
a slow fire until it is done, all the time being
stirred with a spoon so that it does not stick to the
pot.
3 ¼ lb chicken ½ t ginger
¾ c roasted almonds 1 T sugar
¼ c breadcrumbs 10.5 oz concentrated
1 T vinegar chicken broth
½ t cinnamon