Just out the oven, the Parthian Chicken recipe from Tasting History with Max Miller on YouTube. Was low carb without any modifications, and was Wife Approved™️
Asafetida is an ingredient I’d never heard of before, and features in this dish heavily. It smells like road kill before used in the recipe, but tastes pretty good.
"Smells like road kill" - I'm surprised the marketing folks didn't use that as a slogan. {yellow}:amusing:
Illegitimi non carborundum
In the video, Max Miller, the host says it smells like a cat that had been dead a week in the wall of his apartment. In Arizona. In summer. My dog won’t come within 3 feet if it.
I made this too! I rather enjoyed all the novel ingredients. Asafoetida is an order of magnitude stronger than spicy raw garlic, just as raw garlic is an order of magnitude greater than a dash of garlic powder.
I used bone-in chicken thighs, and added the asafoetida & water in with the rest of the wine and spices, then marinated it overnight before roasting. It was weird, but quite good!
We use Hing (aesophatida) instead of garlic/onions. The correct way is to temper a pinch in hot ghee/oil. Then add to other foods. Temper alone or with other spices.
It is used to prevent flatulence from lentils/vegetables…
@kate That is some seriously good info!! (Especially because I bought several ounces of the stuff and was wondering what in the world to do with the rest of it!!)
Next time I do veggies, I'll give that a try!!
Asafoetida has been added to my Amazon wish list. I just love finding out about new spices. {yellow}:wonderstruck:
Illegitimi non carborundum
@ketoadmin just make sure you get the unadulterated stuff. Some brands cut it with tumeric, etc., so be sure you've got 100% asafoetida powder (or you might end up buying two bags like I did, and wondering what the heck you're gonna do with the rest of it LOL!)
Here's the link to Max Miller's video, if you wanna check it out.
The colatura di alici was another specialty ingredient for this meal, though having already watched Max's video on Garum (the popular condiment of ancient Rome), I happened to have a bottle handy. Caraway I already had on hand leftover from Christmas cookie-making, but I did have to order lovage, as well. And even though he says to use ground black pepper, I swapped out for ground long pepper since it was specifically traded along the Silk Road and just felt more historically accurate for the dish.
If you want links to the brands I used for the asafoetida, colatura di alici, lovage, or long pepper powder, I'd be happy to add them to the thread.
@joeyk hmm, I wonder if it would make a good pest deterrent for the garden...? 🤔🤔🤔
@gigivarnum Thank You for posting this man's video. I have never heard of him but really enjoyed the anthropology lesson mixed in with food and spice info! Have to go subscribe and binge watch 😉
Yes please list Your sources for the spices as I don't want to stumble around with poor products especially when I'm searching for the good stuff that smells like a dead cat. {yellow}:regretting:
@pinkhairedgramy oh geez, I am SO sorry I never responded back to you! I got this one on Amazon: Naturevibe Botanicals Organic Asafetida Powder 100gm (Hing, Asafoetida Ground) 3.53oz | Non-GMO and Gluten Free | Indian Seasoning | Adds Aroma and Flavor
https://smile.amazon.com/dp/B07PBFFNZ4/ref=cm_sw_r_apan_i_48EHNG7Q3MAJY5HVAZ7Q?_encoding=UTF8&psc=1
