Summary

Ingredients

• 1 chicken, young and meaty
• 1 leek stick (s)
• 2 carrot (s)
• 1 onion (s)
• 2 clove (s)
• 4 stalks parsley
• 2 sprigs thyme, possibly bay leaf
• salt and pepper
• 150 g bacon, mixed
• 2 large onions
• 1 pinch saffron
• 1 teaspoon sugar
• 10 prunes
• 50 g raisins
• 10 date (s)
• 75 g almond (s), white, divided into sticks
• 35 g iner, round
• 125 g cinnamon
• 5 g clove (s)
• 5 g cardamom (whole rains)
• 125 g rock suar or brown suar

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Instructions

1. Clean the leek, carrots and onions and cut into slices. Put the chicken in a soup pot, add the leek, carrots and onion with the cloves, salt, pepper, thyme and parsley. Possibly a bay leaf to go with it. Top up with enough cold water to cover the chicken well. Cook for a good hour, the chicken should be done but not too soft. Remove from the broth and drain. Divide the chicken, cut the meat into small pieces.
2. Soak the raisins in warm water, then drain. Brown the almond sticks in a pan.
3. Cut the bacon into cubes and let it soften in a casserole. Add the sliced onions and fry until golden. Lift out of the pot with a slotted spoon. Add the chicken and fry until golden brown on all sides. Add the salt, pepper, and bacon and onions again. Add 1 pinch of the spice mixture (preparation follows), saffron and sugar. Add the prunes, the pitted dates and the soaked raisins. Let it sit for about 10 minutes.
4. Arrange on a hot plate, sprinkle with the almond sticks.
5. For the medieval spice mixture (Pouldre fine), mix ginger, cinnamon, cloves, cardamom and rock candy together and grind finely, preferably in a mortar. The amount is enough for quite a while and for many medieval dishes. To do this, store in a dark, tightly fitting glass so that the aroma is retained. Small amounts can be kept ready for cooking in a salt shaker.