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!