Pullum Particum (Parthian Chicken) is so far my favorite Apician recipe. I have cooked and tasted it twice and it is an absolute delight! This is one of the best chicken dishes I have ever had.
But is Pullum Particum Parthian? Sally Grainger, the highly knowledgeable food historian, suggests that the name originated with the use of asafetida in the dish. Asafoetida is native to the mountains of Afghanistan and would have come to the Romans via trade with their Parthian neighbours. Or perhaps, the dish was Parthian in origins, but adapted by the Romans to their taste (by adding caraway).
The following recipe was adapted from Apicius by Andrew Dalby and Sally Grainger. It can be found in their book, The Classical Cookbook. I chose to serve this dish with Parthian chickpeas and a spoonful of some home-made date paste (as suggested by the excellent Pass the Garum). They make the…
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