Galinha mourisca (Moorish Chicken)

Original:

Tome uma galinha crua e faça-a em pedaços. Em seguida prepara-se um refogado com duas colheres de manteiga e uma pequena fatia de toucinho. Deita-se dentro a galinha e deixa-a corar. Cubra-se a galinha com água suficiente para cozê-la, pois não se há de deitar-lhe outra. Estando a galinha quase cozida, tome-se cebola verde, salsa, coentro e hortelã, pica-se tudo bem miudinho e deita-se na panela, com um pouco de caldo de limão. Acabe de cozinhar a galinha muito bem. Tome então fatias de pão e disponha-as no fundo de uma terrina, e derrame sobre elas a galinha.Cubra com gemas escalfadas e polvilhe com canela.

[Um tratado da cozinha portuguesa do século XV / A Treatise of Portuguese Cuisine from the 15th Century, translated by Baroness Faerisa Gwynarden]

Translation:

Take a raw chicken and cut it into pieces. Then prepare a saute with 2 spoons of butter and a small slice of or bacon. Add the chicken and let brown. Cover the chicken with enough water to cook it, for you will not add more during the cooking. When the chicken is almost cooked, take green onion, parsley, cilantro and mint. Mince them all well and add to the pot, with a little lemon juice. Continue cooking until well done. Then take slices of bread and line the bottom of a clay pot with them and pour the chicken over them. Cover with coddled yolks and sprinkle with with cinnamon.

[Um tratado da cozinha portuguesa do século XV / A Treatise of Portuguese Cuisine from the 15th Century, translated by Baroness Faerisa Gwynarden]

Ingredients:

Chicken
2 Tbsp Butter
Bacon
Water
Green Onion (Fresh)
Parsley (Fresh)
Cilantro (Fresh)
Mint (Dried)
Lemon Juice
Bread
Egg Yolks (Coddled)
Cinnamon

Redaction:

Cut up Chicken into bite sized pieces.  Saute cut Chicken and Bacon in 2 Tbsp of Butter.  Add just enough Water to cover the Chicken and cover.  When the Chicken is close to being cooked, add chopped Green Onion, Parsley, Cilantro, and Mint.  Add a little Lemon Juice.  When the Chicken has finished cooking, place slices of Bread at the bottom of a clay serving dish.  Move the Chicken and contents into the serving dish.  Coddle Eggs and add the Yolks to the dish.  Top with Cinnamon.

Notes:  

Moors do not eat pork, but this is a Christianized recipe in a Moorish style.  It was not uncommon for people, particularly Jewish and Muslim Conversos, to add Pork Fat or Bacon to recipes to show that they were Christian.  The Green Onions, Cilantro, and Parsley used were fresh.  The Mint was dried.  Fresh bread from a local bakery was used to line the serving dish.  

Bibliography:

"Galinha mourisca." In Um tratado da cozinha portuguesa do século XV / A Treatise of Portuguese Cuisine from the 15th Century, translated by Baroness Faerisa Gwynarden.  Biblioteca Virtual – Miguel D Cervantes.

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