Spice Rack Challenge May: Coriander

Pullum Frontonianum/Apicus Chicken/Chicken a la Fronto

While searching for a recipe heavy on the coriander for this month's challenge, I came across Apicus chicken.  This brought back a whole lot of memories.  Michael and I once belonged to an historical society that did early medieval to late renaissance re-enactment.  A period feast was almost always a feature of their events and there were many accomplished cooks with a great interest in researching and redacting period recipes for their menus.  Apicus Chicken is one of these recipes.  It is a Roman recipe from a period cookbook written by Marcus Gavius Apicius.  This is a pretty close translation of the original recipe:

Ingredients
1 fresh chicken
100 ml oil
200 ml liquamen
1 branch of leek
fresh dill, saturei, coriander, and pepper to taste
defrutum

Directions
Start to fry the chicken and season with a mixture of liquamen and oil, together with bunches of dill, leek, saturei, and coriander.  Then cook in the oven.  When the chicken is done, moisten a plate with defrutum, put chicken on it, sprinkle pepper on it , and serve.

I needed to turn this recipe into something everybody could use.