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Mawmene (Chicken in White Wine with Dates and Pine Nuts)
Mawmene (Chicken in White Wine with Dates and Pine Nuts) is a traditional Medieval recipe for a classic stew of chicken meat in a spiced white wine, date and pine nut base sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chicken in White Wine with Dates and Pine Nuts (Mawmene).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Noumbles
(from A Forme of Cury)
Ꞇe a potel of wyne cɼeke +̅ ii · ponꝺe of ug · ꞇae anꝺ clarifye þe ug wꞇ a qnꞇiꞇe of wyne +̅ ꝺɼawe iꞇ þoɼow a ſtyno ꞇo a poꞇ of erte · ꞇae flo of ry +̅ meꝺle wt ū of the wyne +̅ caſt to gaꝺɼr · tae pynꝯ wiþ ꝺates +̅ frye ē a litul grece oþꝯ oyle +̅ caſt ē to geder · tae clowꝯ +̅ flour of canel ole +̅ caſt þꝯꞇo · tae pouꝺo ꝫ̅ꝫ̅ · canelle · clowes · colo iꞇ wꞇ saꝺɼꝯ a litul if it be neꝺe caſt alt þꝯto +̅ lat iꞇ ſeeþ warly wiþ a low fyɼꝯ +̅ noꞇ ꞇo ꞇice· ꞇae brawne of capos y teyſiꝺ oþꝯ of feſaꞇꝯ teyſiꝺ mal +̅ caſt þꝯꞇo·
Translation
Chicken in White Wine with Dates and Pine Nuts
Take a bottle of Greek wine and two pounds of sugar. Clarify the sugar with a quantity of wine and pass it through a strainer into an earthen pot. Take ground cinnamon and mix with some of the wine then combine [with the sugar and wine]. Take pine nuts with dates and fry them a little in lard or in oil and combine [with the other ingredients]. Take whole cloves and ground cinnamon and add [to the mixture]. Colour it with a little sandalwood and if necessary season with salt. Let it boil gently with a slow fire and do not allow to become too thick. Take the flesh of capons, torn apart with the fingers, or of pheasant, finely shred with the fingers and add [to the stew].
Modern Redaction
Ingredients:
750ml white Greek or Riesling wine
500 caster sugar
2 tsp ground cinnamon
100g pine nuts
100g pitted dates
1/2 tsp ground cloves
red food colouring
1 whole roast chicken or roast
pheasant, meat pulled apart and finely shredded
olive oil for frying
Method:
Combine the wine, sugar and cinnamon in a pan. Heat gently until the sugar has dissolved.
Heat a little oil in a pan, add the pine nuts and dates and fry until golden brown. Turn into a mortar and pound to a paste then work into the wine mixture. Add the cloves and enough food colouring to colour the mixture red and bring to a boil. Cook until slightly thickened then add the roast fowl.
Cook for about 15 minutes, until the meat is heated through and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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