The game of Chinese whispers involves the repetition of a whispered phrase or sentence by a group of people in turn, with the cumulative errors produced by mishearing altering what is said so that the end result bears little resemblance to the original words. So it is with recipes. The adaptations of successive cooks can turn a dish on its head, and a casual addition here or omission there can change its character until the next interpreter reverts - perchance - to a more authentic interpretation or creates something unconnected to its roots.
The chicken dish we ate yesterday (and for which several people have requested the recipe) is evolving in this manner. My starting point was Nigella Lawson's How to Eat, and she credits Claudia Roden, but their "Tagliatelle from the Venetian Ghetto" has moved on a little in our hands, so it's our version I'll give today. Precise quantities and timings are unimportant here - just throw in as much or as little of the flavourings as you like, and leave it all to sit in a warm place if it's ready before you are.
First, roast your chicken. Again, no chapter and verse here, but my method is a slow one. I pierce the skin and flesh on the breast and legs in several places and rub it with garlic, lemon juice and olive oil, seasoning it well.
More garlic and the remains of the lemon went into the cavity and it was given a 20-minute blast in a very hot oven followed by several hours at a much lower temperature.
While the chicken is cooking, toast some pine nuts (say about 100g. for 6-8 people) until golden brown, and soak 50g. of sultanas in enough dry sherry to cover. By all means use more or less according to taste, but the rice shouldn't dominate, so I'd be generous rather than stingy.
Everyone has their own method for cooking basmati rice, and mine comes from Claudia Roden again. Get in touch if you would like it, otherwise just do as you usually do, aiming to have the rice ready shortly before you want to eat.
Shred the chicken (which should by now be falling off the bone) and add it to the finished rice along with all the juices from the roasting tin and a little more olive oil if you feel it's on the dry side. Mix in the pine nuts, the sultanas with any unabsorbed sherry, some finely chopped fresh rosemary and a good bunch of flat leaf parsley.
Eat, while imagining yourself amid the glories of Venice!
This makes my mouth water, Karen, thanks for sharing! :0)
Posted by: Charity | 13 April 2007 at 04:51 PM
Thank you very much for the recipe. I have written out the Cornflower adaptation to the recipe. I like recipes that can be prepared ahead, as I hate to miss out on any of the conversation while I am in the kitchen putting the last minute details together. This almost sounds like it could be served at room temperature, especially in summer! How do you prefer to serve it? So many questions, I know, but it just 'looks' so great on your blog!
Posted by: Peg | 13 April 2007 at 04:54 PM
Thankyou for taking the trouble to let me know you had posted this recipe Karen. It does sound delicious, but simple - my kind of recipe.
Posted by: OhSoVintage | 13 April 2007 at 11:02 PM
I knew I should have picked up a chicken while out shopping today. This may require a special trip to town to get one. That recipe sounds/looks perfect for a rainy weekend.
Posted by: Fiberjoy | 14 April 2007 at 06:01 AM
Oh I am going to try this recipe, funnily enough when reading it yonks ago I didn't really pick it out but seeing your version makes me want to give it a go.
Posted by: Rebecca | 14 April 2007 at 08:00 PM
This recipe sounds great! And the Chinese whispers game you mention was called "Telephone" when I was growing up, and we used to play it at sleepovers all the time!
Posted by: Era | 15 April 2007 at 04:39 PM
How have I missed this? Will make it as soon as I can...ymmm.
Posted by: adele geras | 17 July 2007 at 04:48 PM