“In her cookbook, ‘Claudia Roden’s Mediterranean,’ the creator writes that meat and fruit dishes are ‘a legacy of historical Persia that unfold by the Arab world,’” meals author Mayukh Sen said. This dish relies on the interpretation of a Thirteenth-century Arab culinary handbook. “The hen fats renders because the hen cooks, making a wealthy onion-and-apricot flavored sauce.” Get the recipe.
