Name: Parthian Chicken
Cuisine: Italy
Ingredients: generous freshly ground black pepper; ½–¾ tsp asafoetida powder or a lump of resin about the size of a bean; 250 ml medium sweet white wine; 1 tbsp olive oil; 3 tbsp fish sauce; 1 medium chicken; ½ tsp lovage seed; 1 tsp caraway seed

Preparation info

Difficulty
Easy

Appears in

Cooking Apicius

By Sally Grainger

Published 2006

About

This is a dish that uses asafoetida as the main seasoning. The spice represents Eastern influences and exotic tastes. Used boldly, it is very good and, just like my first attempt at cooking chicken with 30 cloves of garlic, the flavour is not as intrusive when fully cooked out as I imagined it would be.