Limonia or chicken with lemons
Period recipe from Liber de coquina
To make limonia, fry chickens with fat and onions. And crush some skinned almonds, moisten with meat broth, and strain. Cook with the chickens and spices. If you have no almonds, thicken the broth with egg yolks. When the time to serve nears, add the juice of lemons, limes, or bitter oranges.
4 chicken breasts and 8 thighs, boned
 1 cup almond milk
1 cup chicken broth
2 onions, chopped
fresh pork fat back or salted pork with a good amount of fat
1 lemon
Spice mixture (start with 1 teaspoon cumin, 1 teaspoon dry ginger and 1/2 teaspoon nutmeg), add cayenne pepper to taste
Salt and ground black pepper
Italian style breadcrumbs
 Melt the pork fat until it is well rendered, but not burning. Brown the chicken on all sides and remove to a plate. Cook the onions in the rest of the fat, adding a bit of olive oil if necessary. When the onions are cooked, add the chicken back, the spices, the almond milk and the broth. If there is not enough liquid to cover the chicken, add more almond milk and broth, keeping the same proportions. Cover and cook the chicken in the liquid until completely cooked through. Once the chicken is done, remove the meat, put in a serving dish and keep warm. Reduce the liquid to make a sauce, adding breadcrumbs to thicken if necessary. Add the lemon juice and adjust the spice mix to taste.