Stonehouse Cooks Contest: Recipe 2 Almond Cumin Chicken

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

Contest Rules

  1. One image and recipe per household. No age-limit applies.
  2. Image must be emailed in JPEG format, measure 3″ x 5″, at 600 dpi.
  3. Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
  4. Send email to:
  5. Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)