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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish looks very similar to any number of Indian recipes, small chunks of meat in a reddish-brown gravy. The fact that I tried it served over rice most likely added to this mental association. At a proper medieval dinner though, this would have most likely been served in a bowl over bread or toast. Ingredients:
1 lb chicken |
2 cups almond milk |
2 egg yolks |
2 tablespoons rice flour |
1 tablespoon sugar |
1/4 teaspoon ginger |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
1/8 teaspoon clove |
1/8 teaspoon mace |
1 pinch saffron |
Directions:
1. Chop the chicken finely and place in a large pot.
2. Whisk together almond milk egg yolks and rice flour, and add to chicken.
3. Add spices and bring to a low boil.
4. Simmer until thick, and serve hot.
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