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Medieval Chicken and Rice Recipe (and other medieval recipes)

Started by Almira, January 21, 2018, 07:11:28 PM

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Almira

[I split the topic at this point to make the recipe and site Almira provided easier to find.  ~DR 1549 22 Jan 2018]

Try some of the recipes here:
http://www.medievalcookery.com/recipes/indexesy.html

One of my sister's favorites is a chicken and rice casserole:

"The dish called Blancmanger in the middle ages was not much like the modern dessert of the same name. This dish, a slightly sweet casserole of chicken and rice, was served all across Europe and appears in just about every medieval cookbook. While often described as being suitable for the infirm, it still found its place on the menus of coronation banquets and wedding feasts.


Ingredients

1 pound chicken
4 cups cooked white rice (about 1 1/2 cup uncooked)
1/2 cup almond milk
1 cup water
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. white pepper

Method

Boil chicken until very tender and allow to cool. Tease meat apart with forks until well shredded. Put meat into a large pot with remaining ingredients and cook over medium heat until thick. Serve hot."

Enjoy!


DesertRose

Yum, Almira!

That sounds rather like a medieval-European version of tah-chin, which is a Persian dish involving shredded chicken, rice, and yogurt (as well as various seasonings).

Oh, and welcome to the forum!  :)
"If having a soul means being able to feel love, loyalty, and gratitude, then animals are better off than a lot of humans."

James Herriot (James Alfred "Alfie" Wight), when a human client asked him if animals have souls.  (I don't remember in which book the story originally appeared.)

revanne

Interesting that we have a dish over this side of the pond called Coronation Chicken -designed for the Queen's coronation - which in it's simplest form is cold chicken diced and mixed with mayonaise, curry powder, flaked almonds and raisins and served with rice. I suspect chicken was chosen because meat as a whole was still rationed in 1953 and chicken would have been most readily available for those wanting to copy but I also now wonder if this medieval recipe was at the back of the chef's mind.
God is our refuge and strength, a very present help in trouble.
(Psalm 46 v1)

Demercia

It was also chosen because it was suitable for most religious dietary regulations, except vegetarian/vegan of course.
The light shineth in darkness and the darkness comprehendeth it not.

Evie

I sometimes use a very similar recipe to Coronation Chicken (minus the rice) for making chicken salad sandwiches, except that I use craisins (dried cranberries) in place of the raisins.
"In necessariis unitas, in non-necessariis libertas, in utrisque caritas."

--WARNING!!!--
I have a vocabulary in excess of 75,000 words, and I'm not afraid to use it!

Evie

Quote from: Almira on January 21, 2018, 07:11:28 PM
Try some of the recipes here:
http://www.medievalcookery.com/recipes/indexesy.html


I think my husband might have referred to this website for his recipes for Poudre Douce and Poudre Fort last time he did a medieval feast.  I know I've seen it sometime before, at least.  Nice resource!
"In necessariis unitas, in non-necessariis libertas, in utrisque caritas."

--WARNING!!!--
I have a vocabulary in excess of 75,000 words, and I'm not afraid to use it!

DesertRose

As noted above in Almira's original post, I decided to split the topic at that point in the thread and give it its own thread to make the recipe and link easier to find.
"If having a soul means being able to feel love, loyalty, and gratitude, then animals are better off than a lot of humans."

James Herriot (James Alfred "Alfie" Wight), when a human client asked him if animals have souls.  (I don't remember in which book the story originally appeared.)