Pomegranate Chicken

Original Recipe: (from Liber de Coquina an Italian or French 14th manuscript)

De romania : de romania, suffrigantur pulli cum lardo et cepis et terantur amigdale non mondate et distemperentur cum succo granatorum acrorum et dulcium. Postea, colletur et ponatur ad bulliendum cum pullis et cum cocleari agitetur. Et ponatur species.
Potest tamen fieri brodium uiride cum herbis.

Translation: (from The Medieval Kitchen: Recipes from France and Italy)

My Interpretation:

1 whole chicken salt to taste
1 small onion, diced pepper to taste
1 tbsp. olive oil 1/4 tsp. ground cinnamon
1/4 tsp. ground grains of paradise 1 cup Almond Milk
1/4 tsp. ground ginger 1 cup Pomegranate Juice
Pomegranate Seeds (Optional)  

Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts) and season with salt and pepper. Heat oil in a dutch oven or 6 quart stock pot. Brown chicken in oil, turning at least once to brown each side. Remove chicken and set aside. Add onion to oil and saute until translucent. Add remaining ingredients, and reduce heat to simmer. Let stew until chicken is tender. Garnish with Pomegranate seeds for serving.


The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998