Crowd Favorite Pullum Parthicum (Parthian Chicken) Recipe
This ancient Roman dish blends bold spices with umami-rich fish sauce and red wine for a savory, aromatic roast chicken.
Equipment
- Large (9x13-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.
Tried this recipe?Let us know how it was!