I’ve mucked around with historical recipes for years, to figure out what they meant by their odd manner of speech (to our modern ear) and their lack of measurements. It provides a challenge and an insight into the evolution of basic food preparation. The inspiration for this recipe came from a fourteenth century dish from le Viandier de Taillevent.

Almond Cumin Chicken

1 tablespoon olive oil
4 boneless, skinless chicken breasts
¼ cup ground almonds
1 cup chicken stock
1 teaspoon each freshly ground ginger and cumin
1 cup dry white wine (chicken stock will do)

Brown the chicken breasts in the olive oil in a deep, heavy skillet. Lower heat. In a bowl combine remaining ingredients, pour over chicken, cover and simmer for 20 to 30 minutes, until chicken is tender.

Serve with watercress greens or your favourite accompaniments.

Serves 4

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