Ingredients
4 chicken joints, cut in half
2 tbsp flour
4 tbsp cooking oil
1 clove garlic,peeled/chopped
1 spanish onion, chopped
2 small oranges
1 lemon (optional)
4 fl water
1 salt and pepper
Directions
Dredge the chicken pieces in flour. Heat the oil in a large saucepan
or casserole and fry the chicken on both sides until golden brown.
Add the garlic and onion and turn occasionally for three minutes.
Halve the oranges, and the lemon if used, squeeze them and pour the
juice and water on to the chicken. Simmer covered for 20-25 minutes
until the chicken is cooked through. Take half of one of the squeezed
oranges and remove as much of the white pith as possible. Slice the
skin into fine matchsticks and add to the saucepan. Check the
seasoning, stir well and serve with rice
Servings: 4 servings
Chicken Seville Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into history, certainly as far back as ancient Egypt, and potentially, even further back. In practice though, generally, these old cookbooks were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language which recount the preparation 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 and exhilarated. During the time of the Roman Empire a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times used many spices and herbs, including a few that are still present in modern kitchens like basil, rue and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new tastes was responsible for a surge in cookery books, many of which are now in private cookery archives. By the arrival of the 20th century, cook books were highly popular due to better eduction, people having increased leisure time and a general increase in wealth. The introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Seville recipe.
