[oz-food] Re: Venetian Chicken with Almond Milk & Dates

From: "Tilden, Steve ST" <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
To: "oz-food@xxxxxxxxxxxxx" <oz-food@xxxxxxxxxxxxx>
Date: Sat, 18 Jun 2022 21:57:08 +0000

Wow Vicki

Looks delish too, and it contains date syrup. Loving that stuff on everything –
pancakes, porridge…

Cheers
Steve

From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Sunday, 19 June 2022 7:17 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Venetian Chicken with Almond Milk & Dates

Ambroyno (Venetian Chicken with Almond Milk & Dates)
[cid:image002.png@01D883B0.A7594D80]

Servings: 4

Description:
Italy
The Persian and Arab fondness for using sugar, spice and ground almonds in
savoury dishes spread both East, notably to Indian Mughal cuisine, and West to
Medieval European cookery. This recipe is based on one handwritten in a
fourteenth-century cookbook from Venice. At the time, the city lay at the end
of the fabled spice route, the European hub of spices and silks arriving from
the East. Just as Venetian art and architecture drew on Islamic influence, so
too does this sweetly spiced braise.

A heavy hand with spice continued for centuries in Northern Italy and the
Renaissance chef Cristoforo di Messisbugo included spices in almost every
recipe. A ravioli dish for 10 used a heady ounce of cinnamon and half an ounce
of ground ginger. There was little distinction between sweet and savoury,
dishes freely mingling together and pasta doused in sugar and scented with
cloves, pepper and saffron. This recipe has only a gentle sweetness and stands
the test of time.

Ingredients:
8 skin-on, bone-in chicken thighs
1 tablespoon plain flour
3 tablespoons olive oil
2 small onions, finely chopped
60 g ginger, peeled and finely chopped
4 garlic cloves, finely chopped
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground coriander
Pinch of ground cloves
2 bay leaves
400 ml (1½ cups) unsweetened almond milk
2 tablespoons verjuice
Pinch of saffron strands
2 tablespoons date syrup
4 medjool dates, stoned and quartered
2 tablespoons toasted almond flakes
Handful coriander leaves
Rice or polenta, to serve (optional)

Directions:
Season the chicken thighs generously with salt and pepper, then dust with the
flour. Set a large casserole pan over a medium-high heat and when hot, pour in
the olive oil. Add the chicken thighs and brown to a deep golden on all sides.
Remove to a plate, leaving the oil behind.

Add the onion to the pan and cook to soften but not colour. Stir in the ginger,
garlic, spices and bay leaves and cook for a few minutes until fragrant. Return
the chicken to the pan in a single layer.

Pour in the almond milk and verjuice, scrunch in the strands of saffron and add
the date syrup and dates. Season with salt. Bring to a bubble, then lower the
heat and simmer for 1 hour. The chicken should be tender and falling from the
bone.

Remove the chicken with a slotted spoon and turn up the heat. Bubble the sauce
until it has reduced and thickened. Taste for seasoning and adjust. Serve the
chicken in the sauce, scattered with almonds and coriander, alongside rice or
polenta.

Notes:
EAT WITH
Spinach and pine nuts: Soften onion and garlic in olive oil, wilt in spinach
leaves, then add a scattering of pine nuts, raisins, lemon zest, salt and
pepper. Finish with a squeeze of lemon.

Source: The Nutmeg Trail by Eleanor Ford

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References:
- [oz-food] Venetian Chicken with Almond Milk & Dates
  - From: Vicki Taylor

[oz-food] Re: Venetian Chicken with Almond Milk & Dates

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