Gold-Plated Chicken with Ginger, Saffron, and Almonds
This modern adaptation is not based on any particular recipe, but is taken from several recipes in Taillevent's Viandier (14th and 15th century manuscripts.) Ginger, saffron, and mint are the principal flavorings. The original recipe called for gold plating and a garnish of marzipan almonds.
1 lb chicken breasts salt and pepper oil 1 medium onion, chopped 2 cups white chicken stock 1 pinch saffron threads 1 T hot water 2 t finely grated fresh ginger 1 small bunch mint leaves 2 T almond butter
Soak saffron threads in hot water for at least 20 minutes.
Saute chicken in oil until lightly browned. Remove the chicken.
Add the chopped onions to the oil in the pan, and cook, without browning, until they are translucent. Then add the chicken stock to the pan.
Add the grated ginger to the liquid in the pan and reduce sauce to 3/4 cups. (Optionally strain out the ginger and onions for a more refined sauce.)
Gradually add the saffron, tasting so that its flavor becomes apparent but does not overpower the flavor of the ginger. Add the mint.
Whisk in the almond butter until the sauce has the desired consistency. Add chicken to sauce to warm it up. Add salt and pepper to taste.
Oh, if I ever mention a recipe in a story, I probably have it and love it, so ask, any time:D I doubt I'll be making up recipes. The stories are enough work!
Here, have a snippet for your troubles, of Arthur eating it:
Arthur’s satisfied expression as he put the first bite of dinner in his mouth relieved Merlin -- his shoulders relaxed and he sat back in chair. He watched Arthur eat, rolling the tender meat and sauce in his mouth as he savored the flavors of saffron, ginger, and mint. Arthur’s stiffness could not withstand the dinner and was virtually banished by the time he wiped up the last bit of sauce with bread.
Yum! I wonder if I could leave out the mint? I love mint in tea, chocolate, gumdrops, etc. but I'm not usually keen on it in savory dishes. Arthur sure seems to like it. :)
I usually leave it out too, although it is tasty in this dish. The flavors sort of melt together, so you don't really notice the mint in the way you do with tea etc.
I'm glad that comes across. It is his favorite dish after all:D
This modern adaptation is not based on any particular recipe, but is
taken from several recipes in Taillevent's Viandier (14th and 15th
century manuscripts.) Ginger, saffron, and mint are the principal
flavorings. The original recipe called for gold plating and a garnish
of marzipan almonds.
1 lb chicken breasts
salt and pepper
oil
1 medium onion, chopped
2 cups white chicken stock
1 pinch saffron threads
1 T hot water
2 t finely grated fresh ginger
1 small bunch mint leaves
2 T almond butter
Soak saffron threads in hot water for at least 20 minutes.
Saute chicken in oil until lightly browned. Remove the chicken.
Add the chopped onions to the oil in the pan, and cook, without
browning, until they are translucent. Then add the chicken stock to
the pan.
Add the grated ginger to the liquid in the pan and reduce sauce to 3/4
cups. (Optionally strain out the ginger and onions for a more refined
sauce.)
Gradually add the saffron, tasting so that its flavor becomes apparent
but does not overpower the flavor of the ginger. Add the mint.
Whisk in the almond butter until the sauce has the desired
consistency. Add chicken to sauce to warm it up. Add salt and pepper
to taste.
Oh, if I ever mention a recipe in a story, I probably have it and love it, so ask, any time:D I doubt I'll be making up recipes. The stories are enough work!
Here, have a snippet for your troubles, of Arthur eating it:
Arthur’s satisfied expression as he put the first bite of dinner in his mouth relieved Merlin -- his shoulders relaxed and he sat back in chair. He watched Arthur eat, rolling the tender meat and sauce in his mouth as he savored the flavors of saffron, ginger, and mint. Arthur’s stiffness could not withstand the dinner and was virtually banished by the time he wiped up the last bit of sauce with bread.
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I'm glad that comes across. It is his favorite dish after all:D
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