View single post by Melchar
 Posted: Fri Apr 1st, 2011 04:39 pm
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Melchar



Joined: Tue Jun 7th, 2005
Location: Campbell, California USA
Posts: 25123
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Mana: 
         Okay - for the 'old' part, this is a medieval stew [called 'rota'] that dates from at -least- the 1200's in France.  Research shows that it originates in a middle eastern recipe from even earlier [called 'hubaishiyya'].  I have made this stew before [for extra credit in a medieval studies class I took -> and fed the whole class & teacher].
ingrediants:

1 chicken, cut into pieces for stewing
1 medium onion - diced into 1-inch sections
carrots, [I prefer them peeled] & cut into thumb-sized sections, 1-2 bunches
2 tsp salt
½ tsp each of = ground cinnamon, cumin, coriander, and crushed pepper corns

1 cup walnuts
2 cups of [any kind of] raisins
2 T vinegar
Put in pot and cover with water, bring to boil, stir and lower heat and cook together for roughly 90 minutes - stir occasionally.
      <<Increase cook time to 2 hours if you add 1 cup of optional barley>>

When dishing up stew, sprinkle each serving with 1 tsp of dried mint
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