Venetian chicken with almond milk & dates (Ambroyno) from The Nutmeg Trail: A Culinary Journey Along the Ancient Spice Route (page 109) by Eleanor Ford

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Notes about this recipe

  • ozfoodie on June 23, 2022

    Loved it. Made half recipe. Made my own almond milk and probably needed the full amount of that, as it seemed to dry up a bit too quickly. The end result was beautiful, balanced flavours. Served with the suggested spinach side, and Basmati with Cardamom (also in this book).

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