This recipe is one version of a chicken dish or two different variants. In this dish, the chicken is rose flavored and sweetened with fruits, in the other it is rose colored.
Cook chicken as desired (bake, pan fry, etc) and shred (a food processor or mixer works well). Make a gravy out of the almond milk and rice flour. Add the fruit and spices to the chicken and mix together. Add the gravy until the chicken has moistened. Serve chilled.
*The period recipes actually call for rose flour or ground up rose petals. It is possible to acquire and use it in the recipe, but for the sake of simplicity I opted to use rose water, which I had on hand.
Original Recipe Sources
Source [Forme of Cury, Samuel Pegge (ed.)]: Rosee. XX.II. XII. Take thyk mylke as to fore welled. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne.
Source [Forme of Cury, Samuel Pegge (ed.)]: .lj. Rosee. Tak thicke mylke as to fore wellid, cast therto suger a gode porcioun, pynes, dates, y mynced, canel & poudour ginger, & seeth hit & alye it with floures of roses white & flour of rys. cole hit, salt it, & messe hyt forth, yf thou wolt in stede of almaund mylk: tak swete cremes of kyne.
© Copyright 2016 Kristen Wright