Medieval blancmange

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This medieval blancmange is a comforting cross between a rice dish and a gentle chicken stew, scented with almond milk and mild spices. It feels unusual at first, but once you taste how soft, creamy and warming it is, you understand why versions of it were served across medieval Europe.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Chicken thighs or mixed chicken pieces, skinless – about 800 g
• Almond milk – 1 litre
• White rice – 200 g
• Ground cinnamon – 1/2 tsp
• Ground ginger – 1/2 tsp
• Salt – 1 1/2 tsp
• Slivered almonds – 30 g
• Duck fat or butter – 2 tbsp
• A small pinch of sugar, to finish – optional

Method

1. Heat the almond milk gently in a large pan until it is hot but not furiously boiling.
2. In a second heavy pan, melt 1 tablespoon of the fat and stir in the rice so the grains are lightly coated.
3. Add the cinnamon, ginger and salt, then nestle the chicken pieces into the rice.
4. Pour the hot almond milk over everything, stir once, lower the heat and cover the pan.
5. Let the dish simmer very gently for about 25 to 30 minutes, until the rice is tender and the chicken is cooked through. If it starts looking dry too early, add a small splash of extra almond milk or water.
6. Meanwhile, fry the slivered almonds in the remaining fat until golden and fragrant.
7. Taste the rice and adjust the seasoning. The texture should be soft and creamy rather than loose and soupy.
8. Serve in deep bowls with the fried almonds on top and, if you like, a tiny pinch of sugar for a more medieval finish.