Source:

On cookery - Apicius

Chicken in the numidian way.

Prepare the chicken, boil, take out. Sprinkle with asafetida and pepper, and roast. Pound pepper, cumin, coriander seed, asafetida root, rue, Jericho date, pine nuts. moisten with vinegar, honey, liquamen [fermented fish sauce], and oil. Mix well. Then it boils thicken with flour, pour over the chicken, sprinkle with pepper and serve.

Ingredients:Breading

• ½ c. all-purpose flour
• 1 tsp. ground coriander
• Freshly milled peppercorns
• ½ tsp. ground cloves
• ½ tsp. ground cinnamon
• ½ tsp. ground allspice
• ½ tsp. ground cumin

Ingredients:Sauce

• ¼ c. white wine vinegar
• ½ c. chopped pitted dates.
• 2 c. chicken stock
• 1 Tbsp. honey
• 1 tsp. worchestershire sauce (optional)
• 1 tsp. bottled horseradish (optional)

Ingredients:Chicken

• ¼ c. walnut or olive oil
• Salt
• 4 skinless and boneless chicken breasts, cubed

Directions:

Preheat the oven to 375°F

Mix the flour, ½ teaspoon of the coriander, ½ teaspoon of the pepper, cloves, cinnamon, allspice and cumin in a large bowl. Season the chicken generously salt and pepper. Toss the chicken in the seasoned flour until well coated. Discard any excess flour.

Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and brown on all sides. About 4 minutes per side. Transfer the chicken to a plate. Add the stock and vinegar to the pan and bring to a boil, scraping up any browned bits at the bottom of the pan. Stir in the remaining ½ teaspoon of coriander, ½ teaspoon of pepper, and the dates, honey, worcestershire, and horseradish. Stir in the chicken, cover and bake until the sauce is thick and bubbly. 30 to 35 minutes.

Remove from the oven and serve.

This has been prepared successfully several times. If you have difficulty getting the sauce to thicken in large batches, use a bit of flour or corn starch