I can’t really take credit for the popularity of this dish in the shires – it was first made by Ja’ida for a cooks guild meeting. It was so popular I looked into making it myself but I wasn’t happy with base recipe that I had to work with so I changed it to suit Thorsteinn and my tastes. I used it in a feast and it was so popular that it has become part of my everyday recipe collection.

Heather requested this recipe from me so I’m posting it here. Note, the lavender is important – it adds an extra oomph to the dish so please do include it – food grade lavender can be found at many health food stores. (ed. In reading this post I realized I didn’t define Murri naqi for those unfamiliar with medieval Andalusian food – it’s a fermented barley sauce that isn’t made any longer and never was commercially. Substitute japanese soy sauce – I use low sodium).

Note:  If you have an old copy of this recipe, you may want to update it.  I forgot to include chicken stock.  Thanks, Heather, for letting me know,

4 lb. chicken breasts, bone out, cubed.
5 ounces of garlic, peeled (ed. minced as well)
3 Tb. olive oil
1/2 tsp. pepper
2 tsp. cinnamon
2 tsp. lavender flowers (ground fine)
1 tsp. powdered ginger
1/4 tsp. powdered cloves
saffron, crumbled (20 threads)
1/2 c. ground blanched almonds
3/4 c. peeled whole almonds
1-1/2 Tb. murri naqi

edit:  1 cup/2 cups chicken stock.

 

Heat oil in a heavy stockpot on medium heat and cook the garlic, stirring frequently until the smell of garlic fades. Be very careful as burnt garlic is a bitter nasty thing and is not a good thing for this dish. Add cubed chicken to pot, add remaining ingredients and cover. Lower heat and cook for 1 hour. I add the almonds last as I prefer them crunchy.

The chicken broth isn’t necessary.  My family adds chicken broth because if you don’t, the chicken will stick and well, we like to have sauce for our rice, couscous or quinoa side.