Source: Kitab al’Tabikh, by Ibn Sayyar al-Warraq
Carefully crush some black raisins, mix with a little vinegar, strain, and add a little cinnamon, just enough galangale, and a little ginger, oil and chopped rue. Pour [sauce] over the chicken.
|500g chicken breast||1 ½ tsp cinnamon|
|1 ½ cups raisins||2 tsp ginger|
|2 tbs wine vinegar||½ tsp galangal|
|3 tbs olive oil||1 tsp salt|
- Poach the chicken breast gently in water or chicken stock. When cool, shred it.
- To make the sauce, pulverise all other ingredients in a food processor.
- Combine the sauce and the chicken and serve cold.
- A Barida is a cold dish served at the start of the feast. It was believed the stomach took a while to “warm up,” and putting hot food into an unwarmed stomach would cause indigestion.
- I have omitted the rue. It has a regrettable tendency to cause allergic reactions (and miscarriages), plus is very bitter. If you would like to add a bitter taste to the dish, I would suggest using rocket or feverfew, which have a similar flavour profile without the problems.
- I recommend using powdered galangal rather than fresh – fresh galangal can be tough, so it’s difficult to peel and cut.