Boiled Chicken and Gourd with Peach Sauce
Latin
aliter cucurbitas cum gallina: duracina tubera piper careum cuminum silfi, condimenta uiridia: mentam apium coriandrum puleium caroetam mel uinum liquamen oleum et acetum.
English
Gourds with chicken another way: [take] hard-fleshed peaches, truffles, pepper, caraway, cumin, and silphium; green seasonings: mint, celery, coriander, and pennyroyal; date, honey, wine, fish sauce, oil, and vinegar.
Ingredients
- 2 chicken thighs
- 300 g butternut squash, cut into large pieces
- 400 g can of peaches, drained
- Ground pepper
- Two pinches of asafoetida
- ½ tsp caraway seed
- 1 tsp cumin
- ½ tsp mint
- ½ tsp pennyroyal
- Small handful coriander leaf, chopped
- Small handful celery leaf, chopped
- 1 Tb date syrup
- 1 Tb honey
- 3 Tb white wine
- 1½ Tb fish sauce
- 1 Tb olive oil
- 1½ Tb vinegar
Method
- Bring a large pot of water to a boil. Add the chicken thighs and simmer for 10 minutes, then add the butternut squash and simmer for another 15, or until both chicken and squash are cooked. Remove from the water and dry.
- While the chicken and squash cook, mash the peaches and then mix with the rest of the remaining ingredients in a small saucepan. Bring to a gentle simmer and cook for a few minutes.
- Plate the chicken and squash with the sauce drizzled on top.