Stewed Fillets of Chicken (Moorgh)

Ingredients

• a couple of young fowls
• pieces of ham
• carrot
• onion
• two tablespoonfuls of oil or butter
• a pinch of saffron
• cinnamon
• coriander
• salt
• cayenne

Method

1. 1

   Braise fowls with ham, carrot, onion, and oil or butter.

2. 2

   Baste carefully.

3. 3

   Remove fillets from breasts and steam in a sauté pan with saffron, cinnamon, coriander, salt, cayenne, and strained gravy for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 193. The excerpt below is the record exactly as published.

onions, plums, herbs, and various spices such as coriander, cumin, sesame, caraway, cloves, and nutmeg. Sew up the carcase, then roast, seeing that the basting is not neglected. Clear the gravy by adding a little water. Serve same in a sauce- boat, not forgetting to give a helping of the stuffing, along with boiled rice and lavach. Lavach. (Bread.) Make a dough of flour and water, and roll out as thin as paper in sheets as large as a towel, and bake quickly on an iron. Bedingan. (Stewed Egg-plant.) Cut the stalks of several egg-plant fruit and a piece about the size of a penny off the top of each, then steep them in salted water to extract the bitter juice. Trim off most of the fat from a piece of mutton sufficient to stuff the egg-plant fruit with, and mince the lean. Mix 486 PERSIA with it two tablespoonfuls of finely-chopped onions, half a tablespoonful of finely-chopped mint, half a tea- cupful of the inside of the fruit, two tablespoonfuls of well-washed rice, and a small quantity of saffron, salt, and pepper. Mix the ingredients well. Stuff the fruit with the mixture, replace their tops, but upside down, lay them in a saucepan with a few small mutton bones at the bottom to prevent the fruit sticking to the pan and burning, squeeze in the juice of two lemons, pour in sufficient broth to cover them, and stew over a moderate fire. When the fruit are soft, and the liquor reduced to a thick consistency, dish and pour the gravy over. Serve with boiled rice and bread. Moorgh. (Stewed Fillets of Chicken.) Braise a couple of young fowls along with pieces of ham, carrot, onion, and two tablespoonfuls of oil or butter ; baste them very carefully. Remove the fillets from the breasts and steam them in a saute pan for fifteen minutes with a pinch of saffron, cinnamon, coriander, salt, cayenne

Cook this with the app: pantry check, scaling, and the assistant.