SC - pomegranite chicken!

[Anne-Marie Rousseau]

Hi all from Anne-Marie.
Wow! No less than seven requests for this recipe! OK, here it is. I got 
the primary sources from Cariadoc's collection of medieval and 
Renaissance cookbooks. The reconstructions are mine.

from _An Anonymous Andalusian Cookbook of the Thirteeth Century_, 
translated by Charles Perr.

Another Tabahajiyya (A37)
Cut the meat up small and fry with oil and salt, and when it is brown, 
cooki ti until done with vinegar. Pound a handful of almonds or walnuts 
and thrown them on and boil a while. Take pomegranate juice and dissolve 
in it a lump of sugar to get ride of its tartness, and sprinkle with 
cinnamon.

Anne-Marie's Pomegranite chicken:
3 chicken breasts, hacked to gobbets
1-2 T olive oil
1/2 tsp salt 

Salt the chicken chunks, and sautee in a hot skillet with the oil until 
almost done and just starting to brown. Meanwhile, make the sauce:
1/4 cup water
1/2 tsp cinnamon
1 T sugar
1/4 cup pomegranite syrup (from middle eastern grocers. If you can't find 
the syrup, you can use the juice, but boil it for a lot longer, and omit 
the water).
Boil these together in a small sauce pan to blend and dissolve the sugar.

When the chicken is almost done, throw on 1/4 cup white wine vinegar 
(cider vinegar works too), the boiled sauce, and 3 T of pounded almonds. 
Continue to simmer until the chicken has absorbed most of the liquid. 
Serve on a bed of cous cous. (recipe below).

Soldier's Couscous (Kuskusu Fityani) (A55) [same source]
The usual moistened cous cous is known by the whole world. The Fityani is 
the one where the meat is cooked with its vegetables, as is usual, and 
when it is done, take out the meat and the vegetables from the pot and 
put them to one side; strain the bones and rest from the broth and return 
the pot to the fire; when it has boiled, put in the cous cous cooked and 
rubbed with fat and leave it for a little on a reduced fire or the 
hearthstone until it takes in the poper amount of the sauce; then throw 
it on a platter and level it, put on top of it the cooked meat and 
vegetables, prinkle it with cinnamon and serve it. This is called Fityani 
in Marrakesh.

Anne-Marie's version of Soldiers Cous Cous
2 cups quick cooking cous cous
1 can Swansons veggie broth and 1 can water
4 T butter
1/4 tsp cinnamon
1 tsp salt

Bring the broth and water to a boil in a good heavy pot with a tight lid. 
Stir in the couscous and finish according to the directions on the box. 
You can also leave the covered pot on the stove, with the burner tunred 
off. In about 15 minutes, the water should be absorbed. Stir in the 
butter over low heat until it is melted. Fluff with a fork and sprinkle 
heavily with cinnamon.

Enjoy!

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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