Chicken and Almond Porridge

A slightly modified recipe for a sort of medieval chicken slop. Orginaly found on tables in the western world before the 16th century. This interesting chicken dish would have been served with coarse bread.

Ingredients:

• 1/4 cup of blanched almonds
• 1/2 cup rice
• 3 cups water
• 1/2 cup sugar
• dash of salt
• 1 cup ground cooked chicken
• fried almonds

Bring the water, sugar and salt to a boil. Add rice and blanched almonds. Boil for 15 minutes or until rice is very soft. Remove from heat. Add cooked chicken and mix well, heating thoroughly. Garnish with fried almonds. Serve hot or cold.