SC - frozen pomegranate seeds

[Crystal A. Isaac]

Thanks for the suggestions. I think I'm going to try to make pomegranate
wine (my barony has not yet reimburesed me for expenses and I think I'll
just lose that recipt so the seeds will be mine, not the SCA's.)

Although from another source my recipe was not unlike Anne-Marie's,
including the subsititution of almonds for walnuts. When I make this at
for myself, I tend to just make the sauce with extra spice and pour it
over the chicken to bake. I don't like boiled chicken.

thanks again,
Crystal of the Westermark

Chicken with Pomegranate 

NARSIRK
This is a Persian word, meaning "Pomegranate and vinegar" Cut fat meat
into middling pieces, then put into the sauce pan and cover with water.
Adding a little salt. Boil, and remove the scum. When almost cooked,
throw in coriander, cumin, pepper, cinnamon and mastic; bray all
separately from the cinnamon, leaving this last in its bark. Cut up
onions, wash and put into the pot, with a few sprigs of mint. Add kabobs
of [chicken] minced with seasonings. Take pomegranate seeds, grind up
fine, mix with wine-vinegar strain and pour into the saucepan. Peel
[almonds], grind them fine, soak in hot water and add, flavoring the
mixture to taste, and putting in sufficient [almond] to give it
consistency. Then throw on top a few pieces of whole [almond], and rub
in sprigs of dry mint. Spray with a little rose water; wipe the sides
with a clean rag, and leave over the fire to settle. Then remove.

Arberry, A.J., translator. _The Bagdad Cookery Book_. (c.1226CE)
Reprinted in _A Collection of Medieval and Renaissance Cookery Books_.
Volume I by Friedman, David (Sir Cariadoc of the Bow) Published
privately.

Chicken:
Take chicken thighs and boil in chicken broth, adding ground coriander,
ground cumin, ground pepper, cinnamon sticks, mastic (a tiny drop of
spruce essence will do), chopped onions and mint. If time permits, add
some meatballs of ground chicken, ground almonds and spices. 

Sauce:
Grind pomegranate seeds and mix with 1/4 of that volume white wine
vinegar. [or pomegranate juice]
Blanch, peel and grind almonds.
Add ground almonds to sauce to thicken.
Add spices (ground coriander, ground cumin, ground pepper) to taste.

Prep:
Remove chicken and onions from boiling bath and place in baking/serving
dishes.
Pour sauce over chicken.
Heat in hot oven for a 10 minutes
Sprinkle with whole almonds, pomegranate seeds and mint.
Serve.
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