Getting tired of the same old chicken recipes? Yeah, I was too. Then I tried Pullum Parthicum—or Parthian chicken—and honestly, it caught me off guard. This isn’t your usual lemon-and-herb kind of thing.
It’s bold, savory, warm-spiced, and just different in the best possible way.
It comes straight from ancient Roman cookbooks, but the flavor? Feels kinda gourmet. Kinda timeless. Definitely worth making again.
Not Just a Old Recipe—It’s a Bite of History
This dish was written down almost 2,000 years ago, and somehow it still tastes fresh. Romans used garum (a fermented fish sauce) for depth—same idea as modern fish sauce or soy sauce.
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It brings that umami hit that makes everything else shine.
You mix that with dry red wine, crushed black pepper, a little caraway, and lovage if you can find it (or sub in celery leaf). It’s all spiced but not hot, kind of earthy, and deeply savory.
Add in a dash of asafetida—just a pinch—and the aroma starts to build into something kinda wild but familiar too.
I served it once for a casual dinner and people kept asking what the heck was in it. In a good way.
Why This Works for Weeknights and Fancy Dinners
What I love most? This recipe swings both ways.
- Weeknight winner: You can throw it together fast, and it’s hearty and satisfying with just some rice or veg on the side.
- Dinner party-ready: Feels a little exotic, a little historical—definitely gets people talking.
- Meal prep bonus: Like most good spiced dishes, it tastes even better the next day.
Make It Work With Whatever You’ve Got
It leans Mediterranean by default—lean protein, olive oil, herbs—but also pretty flexible. Here’s a few swaps I’ve done or seen work:
- No garum? Fish sauce. Or even a splash of soy sauce and a bit of anchovy paste.
- Gluten-free? Already is.
- Vegan twist? Roast some cauliflower or tofu, and use mushroom broth + tamari instead of garum. Still gives you that depth.
- No lovage? Use celery leaves, parsley, or even a bit of dill. Something green and herbal.
- Watching sodium? Use low-salt broth or wine, and ease up on the sauce a bit.
How It Tastes (And What Makes It So Good)
This dish is all about contrast and balance. Each ingredient does a little heavy lifting.
- Garum/fish sauce: adds salty, funky richness (in a good way)
- Wine: cuts through that with a little acid and fruit
- Caraway & black pepper: bring warmth, not heat
- Asafetida: smells strong at first but mellows into a garlicky, deep background note
- Lovage: brightens everything with an herbal kick
You won’t find another chicken dish that tastes quite like this. It’s not spicy, not sweet—but it’s complex in a way that keeps you going back for another bite.
A Few Tips That Make It Even Better
- Marinate overnight if you’ve got time. That flavor gets into every bite.
- Broil at the end for crispy skin—just a few minutes does the trick.
- Double the sauce. Seriously. It’s good on everything—rice, roasted veg, even leftover potatoes.
- Serve with cooling sides like yogurt dip or cucumber salad if you want to balance the spice notes.
Feels Ancient, Tastes Like It Belongs on a Modern Table
It’s kinda wild how something this old still feels this current. Pullum Parthicum isn’t just some museum piece—it’s flavorful, flexible, and way more interesting than most of what I’ve made from cookbooks written in the last five years.
If you want to shake up your dinner routine—and maybe show off a little without making it obvious—this is a solid place to start.
It’s got a story, it’s got flavor, and best of all, it tastes like something worth remembering
Crowd Favorite Pullum Parthicum (Parthian Chicken) Recipe
Equipment
- Large (9×13-inch or similar) oven-safe baking dish
- Instant-read thermometer (recommended)
Ingredients
- 1 3- to 4-pound whole chicken, quartered
- 1 cup dry red wine
- 3 tablespoons garum or Asian fish sauce
- 1 tablespoon dried lovage or 2 tablespoons fresh lovage/celery leaf
- 1½ teaspoons freshly ground black pepper plus extra for garnish
- 1½ teaspoons ground caraway seeds
- ¾ teaspoon powdered asafetida
- ¼ cup lukewarm water
Instructions
- Preheat the oven to 450°F.
- Quarter the chicken and place the pieces in a large oven-safe dish. For a crisper skin, optionally refrigerate the chicken covered in foil overnight.
- In a medium bowl, combine the wine and garum (or fish sauce). Add the lovage, black pepper, and caraway seeds. Mix well and pour over the chicken, rubbing it in to coat thoroughly.
- In a small bowl, dissolve the asafetida in lukewarm water and pour this over the chicken.
- Bake uncovered on the middle oven rack for 40–45 minutes, or until an instant-read thermometer inserted into the breast reads 165°F.
- Remove from oven and let rest for 10 minutes. Serve by drizzling the pan sauce over the chicken and sprinkling with additional black pepper.
Notes
- Garum was an ancient Roman fermented fish sauce; modern Asian fish sauce is a suitable substitute.
- Asafetida, while pungent raw, mellows into a garlicky-onion flavor when cooked.
- Lovage offers a strong celery-like taste; if unavailable, celery leaf works well.
- This recipe is an excellent representation of Roman culinary fusion with Parthian spice elements.
- Serve with flatbreads or roasted vegetables for an authentic feel.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.