Recipe

Chicken Almonds And Rose Petals Recipe

	Deliathecrone / All my dishes 1 year, 7 months ago This recipe comes from the cookbook, Pleyn Delit: Medieval Cookery for Modern Cooks, page 69. Nice either hot or cold, served on a bed of saffron rice. Prep:15m Cook:7m Servings:4	Deliathecro
	medieval

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Ingredients

3 cups chicken, cooked and diced

1 cup chicken broth, hot

1 cup rose petals (3-4 roses)*

2 ounces Almonds, chopped or ground

1 teaspoon salt

1 teaspoon sugar, optional

1 teaspoon ginger, optional

Directions

Original recipe:

Tak be flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter;

& dan tak almondys and temper hem,

& sep hem.

& after tak flesch of capons or of hennys and hac it smale,

& dan bray hem wel in a morter,

& dan do it in de rose so dat de flesh acorde wyd de mylk,

& so dat de mete be charchaunt;

& after do it to de frye to boyle,

& do dereto sugar & safroun dat yt be wel ycolowrd & rosy of levys of de foreseyde flowrys,

& serve yt forth.

* The roses are preferably red, rinsed in cold water, dried gently, with the white bases cut off.

Reserving a few for garnish, grind rose petals with almonds.

They are difficult to grind by themselves and this is a case where a mortar may be helpful.

Mix the resulting powder with the chicken broth, and allow to steep for about 10 minutes, or bring to a boil and simmer for a minute or two.

Chop the chicken and put it in a processor or blender with the broth mixture; blend thoroughly.

Season and heat, stirring, for no more than five minutes.

If it is overcooked, flavor and color will deteriorate.

To serve, mound on a platter.

This goes well with rice cooked in chicken broth with saffron, which can form a border on the serving dish.

Garnish with the reserved rose petals.

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Comments

bluewaterandsand 1 year, 7 months ago said:
Sounds delicious!

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