3 lb roaster chicken
6 tbsp dry sherry wine
1 salt to taste
1 tbsp ground cinnamon
1/2 cup pine nuts
2 tbsp sugar
1/2 cup butter
1/4 cup raisins
2 tbsp flour
1/4 cup blanched slivered almonds
Directions
Quarter chicken, carefully removing any lumps of fat from body
cavity. Put chicken pieces in a pan with just enough salted water to
cover and cook gently, covered, until chicken is tender. This will
take 45 minutes or more, depending on the quality of the chicken.
Meanwhile, grind pine nuts finely in an electric blender or food
processor. In a small pan, melt 6 tablespoons butter and saute ground
nuts until a rich golden color. Drain chicken pieces, reserving
cooking liquid, and return them to the pan. Cover and keep hot. Melt
remaining butter in a small pan. Stir in flour and cook, stirring
constantly, to a golden brown, nutty roux. Gradually add 1 1/4 cups
reserved chicken liquid, stirring vigorously to prevent lumps
forming. Bring to simmering point, stirring. Add nuts and their
butter, the sherry and cinnamon mixed with sugar. Mix well and bring
to a simmering point once more. Pour over chicken pieces and cook
gently, covered, for 15-20 minutes longer. Finally, stir in raisins
and slivered almonds. Taste for seasoning, adding a little more salt
if necessary. Simmer for 5 minutes and serve.
Recipe By :
Servings: 4 servings
Mexican Chicken W/Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Nut; Poultry
The History of Recipes
Food historians have proved the existance of recipes far back into the far past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these ancient recipes were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the ancient chefs used many spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and parsley. As our culinary historical trip moves on a few more years we have two interesting books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that appears on menues today, but instead descriptions of the types of meals on the menus of the upper classes of that period. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new culinary innovations was responsible for an increase in recipe publications, some of which are kept safe in academic collections. Over the following few hundred years, the rich families of the West competed with each other to serve up the most exotic meals, and as a consequence, the best cooks and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing the recipes of their peers. By the arrival of the 20th century, cooking publications were in high demand, mostly due to more people being able to read, people having increased free time and disposable income. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Mexican Chicken W_Pine Nuts recipe.
