Chicken in Rice, Renaissance style

Image via Wikipedia

History
Our family, Chappy's and mine, has a very long history with the renaissance festival.  When we lived in WA we were introduced to a festival that celebrated the actual history of the 14th century, not the mere entertainment value of most recognized American Renaissance Festivals.  On this property was a reservation-only medieval restaurant called the Bors Hede.  They served dishes based on a surviving cookbook from the same time period.  Every dish they served was savory and worth the time and money.  They sold the recipe book and I, of course, bought it.  This is one example of the recipes that harken to a period in time Chappy and I find delight in.

Ingredients

1lb	boneless, skinless chicken breast
2 cups	chicken broth
1/4 cup	ground, blanched almonds
1 cup	white rice
2 TBL	butter (or lard)
2 tsp	brown sugar
1 tsp	salt*
2 tsp	anise seed, crushed
	Garnish:
1/4 cup	slivered almonds
1/2 tsp	vegetable oil
1 tsp	brown sugar
1/2 tsp	whole anise seed

* We would suggest halving the salt.

Directions

1. Place chicken breasts in a heavy pan, large enough to hold them in a single layer.  Pour chicken broth over and simmer, covered, 20 min.
2. Remove breasts from broth, reserving broth.  Allow breasts to cool.
3. Measure broth, adding water to equal 2 cups, if necessary.  Mix ground almonds and rice into broth.  Bring to boil.  Reduce heat, cover tightly, and cook about 15 min, until the rice is partially cooked.
4. Meanwhile, cut poached chicken breasts into 1/2in cubes.  Add diced chicken, butter, sugar, salt and crushed anise to rice and stir to mix.  Continue to cook, covered, over low heat until the rice is tender and water absorbed, about 10min.
5. Meanwhile, in a small fry pan, sauté the slivered almonds in oil over medium heat until golden; drain.  Place the chicken and rice in a serving dish and garnish with sautéed almonds, brown sugar, and whole anise seed.

Submitted by Darcien Balog