A Stewe of Chicken From The Anviller Lands

[Evie]

(Recipe adapted from the "Million Dollar Moroccan Chicken" found here, although I have made a few small adaptations for the version I make for my family. This version is presented to the Castle courtesy of Lord Salim.)

To make this stewe, thou wilt need on hand the following:

- Of olive oil, one large spoonful (TBSP)
- Of chopped or slivered almonds, one fourth of a cup
- Of garlic, two cloves, minced
- Of chicken, eight pieces, of which the thighs are best suited for this dish, being tender and juicy. Obviously if one is using chicken thighs, more than one chicken shall be needed to procure eight pieces, unless thy Deryni magic is strong and well controlled.
-Of clean and fresh water, a fourth of a cup drawn from a clear spring or sweet-tasting well
-Of honey, one large spoonful (TBSP)
-Of ground cumin, three fourths of a small spoon (tsp)
-Of cinnamon, half of a small spoon (tsp)
-Of dried currants or craisins, two large spoons (TBSP). My personal preference is for the craisins, an imported Americian delicacy, especially if the orange or pomegranate flavored sort can be obtained. The markets of Kharthat have craisins in abundance.
-Of Salsa, one cup. (Salsa is a type of sauce favored in Andelonia, which is commonly made from diced onions, chopped green chilis, and a curious fruit from the faraway land of Americia which those native to that land call the Tomatl, and which the Fiannese call the Pomodoro and the Jouvians call the Pomme d'Amour. It is a curious large berry which more resembles some form of vegetable in flavor, and which can be obtained in the markets of Kharthat or any large sea port which trades with the New World.)
-Of pre-cooked chick peas (garbanzo beans), one cup. (In some realms, the markets carry these beans already cooked and ready for use.)

Thou shalt also require three cups of cooked couscous or rice. A curry flavored couscous suits this recipe best in mine estimation.

To make the stewe, thou must do the following:

Heat the olive oil in a pan over medium high flame until it is hot. Add the chopped almonds thereunto, stirring them in the oil and cooking them until they turn a light golden brown, lending their flavor to the oil. Using a slotted spoon, remove the almonds and set them aside to use later.

To the same pan used to brown the almonds, add the chicken pieces and minced garlic. Saute, turning once, until the chicken is browned, but be mindful that the garlic is not cooked to excess before adding the rest of the ingredients lest it take on a bitter taste.

Whilst the chicken is browning over the flame, mix together in a vessel the salsa, water, dried currants (or craisins), honey, ground cumin, and cinnamon. Once the chicken is browned, add this mixture to the pan along with the chick peas and stir well. Cover the pan and adjust your flame so the dish continues to cook at a medium temperature. Stir the chicken occasionally and baste the pieces so each piece remains juicy and flavorful, cooking the whole for twenty minutes, or roughly the amount of time required to pray a full Rosary. If needed to prevent the sauce from becoming too dry, add small amounts of water if required.

Once the stewe is fully cooked, ladle the chicken pieces and a generous portion of sauce onto a bed of cooked couscous or rice (couscous being better suited to it, in mine estimation), top it with the cooked almonds, and serve it forth. It is a dish fit for kings.