Name: Boiled Chicken with Boiled Egyptian Beans (Pullum Elixum ex Iure Suo)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Roman
Ingredients: 1 cooked chicken; 300g taro corms, peeled and quartered; 1/2 tsp freshly-ground black pepper; 1/2 tsp cumin seeds; 1 tsp fresh thyme leaves, finely chopped; 1/4 tsp fennel seeds; 1 tsp fresh mint, finely chopped; pinch of rue (or rosemary), finely chopped; pinch of asafoetida; 2 tsp mustard seeds; 1 tbsp wine vinegar; 4 tbsp dates, finely chopped; 500ml stock; 2 tsp olive oil

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Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)

Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans) is a traditional Ancient Roman recipe for a classic dish of chicken served in a date, spice, herb, honey, mustard, vinegar, stock and olive oil dressing that's served on a bed of boiled Egyptian beans (or broad beans). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Chicken in its Own Broth (Boiled Chicken with Boiled Egyptian Beans).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Spice Recipes Herb Recipes Chicken Recipes Fowl Recipes Bean Recipes Ancient Roman Recipes

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Original Recipe

Pullum Elixum cum Colocasiis Elixis (from Apicius' De Re Coquinaria) VI, viii, 10

Pullum elixum cum colocasiis elixis: supra scripto iure perfundis et inferes. <idem> facis et in elixa et in...

Translation

Boiled Chicken with Boiled Tarao: Make the sauce described above. Pour [over the boiled chicken and taro] and serve. This [sauce] can also be made for boiled [chicken] and . . .

Modern Redaction

Ingredients:

1 cooked chicken
300g taro corms, peeled and quartered

1/2 tsp freshly-ground black pepper
1/2 tsp cumin seeds
1 tsp fresh thyme leaves, finely chopped
1/4 tsp fennel seeds
1 tsp fresh mint, finely chopped
pinch of rue (or rosemary), finely chopped
pinch of asafoetida
2 tsp mustard seeds
1 tbsp wine vinegar
4 tbsp dates, finely chopped
500ml stock
2 tsp olive oil

Method:

Pound together the black pepper, cumin seeds, thyme leaves, mint, rue (or rosemary), mustard seeds and asafoetida in a mortar. Work in the white wine vinegar then pound in the dates. Now stir in the stock and olive oil.

Place the chicken in a large pot and pour over the sauce. Bring to a simmer, cover the pan tightly and cook for about 30 minutes, basting occasionally, or until the chicken is heated through and flavoured with the sauce.

In the meantime, bring a pan of lightly-salted water to a boil. Add the peeled taro and cook for about 25 minutes, or until tender.

To serve, arrange the beans on a serving dish. Sit the chicken on top then ladle over the chicken cooking juices and serve.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.