SC - request for info (Pomegranate Chicken)

[Korrin S DaArdain]

On Fri, 23 Jul 1999 07:13:32 -0400 rhiannon at madcelt.com writes:
>
>
>
>A short while ago I posted asking if the recipe for pomegranate 
>chicken I had found on this list was a redaction or an original recipe. 
I know 
>how things can get lost in the shuffle of a busy list, so I'll ask once 
>again if anyone knows, and if it is a redaction, what the original
source is.  
>I am trying to separate the info I save from this list into interesting
but 
>OOP, and period, documentable stuff.
>
>Thanks,
>
>Rhiannon C.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Pomegranate Chicken
	Based on Another Tabahajiyya (A-37) from An Anonymous Andalusian
Cookbook of the Thirteenth Century, translated by Charles Perry (in A
Collection of Medieval and Renaissance Cookbooks. 6th Edition, ed. by
Duke Cariadoc and Duchess Diana Alene, privately published. Vol. 1, 1991,
Vol. 2, 1993.). This chicken version posted by Anne-Marie Rousseau
(acrouss at gte.net)
	I am desperately allergic to walnuts and so chose to use the
benign almond instead. I've also changed the order of ingredients adding
in my reconstruction to more closely match the original. I use
pomegranate molasses, which contains sugar already cuz that's what I
could find, plus that way the sauce takes less time to cook down. When
I've seen the dish in modern Persian restaurants, they use walnuts and
its very soupy and greasy with chicken fat, though the recipe does not
appear to really specify that it has to be that way. Oh, and they do it
with whole pieces like chicken drumsticks. I chose to use
boneless/skinless bits for ease of cooking, serving and eating. Now that
I look at it again, I see that it actually could be interpreted as making
almond milk, like the Santich version. (take your nuts and boil a while,
while not specifying in what) cool!
	Another Tabahajiyya (A-37): Cut the meat up small and fry with
oil and salt, and when it is brown, cook it until done with vinegar.
Pound a handful of almonds or walnuts and throw them on and boil a while.
Take pomegranate juice and dissolve in it a lump of sugar to get rid of
its tartness, and sprinkle with cinnamon.
	6 chicken breasts, cut to goblets
	1-2 T olive oil to sauté
	1/2 tsp. salt to sprinkle on breasts
	1/2 cup water
	1 tsp. cinnamon
	2 T sugar
	1/2 cup pomegranate molasses or syrup**
	1/2 cup white wine or cider vinegar
	6 T pounded almonds
	Chunk and salt the chicken, brown in oil 'til almost done.
Meanwhile, make a sauce of the water, sugar and pomegranate syrup. Boil
to blend. When the chicken is almost totally cooked, dump in the vinegar.
Then add the almonds. Simmer a bit. Then add the sauce. Simmer till the
sauce is thick, about five minutes on a hard boil. Sprinkle with cinnamon
and serve on cous cous.
	**If you can't find pomegranate syrup at a local middle eastern
market, you can use pomegranate juice, but you'll need to add more sugar
and omit the water.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com


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