I think the reason is that there is some special bond between a mother and baby which must be revered and respected at all times.
In order to get around this rule it is quite common to use egg yolk to thicken sauces instead of cream in traditional Jewish cooking - eggs being permitted.
Why can you serve eggs with chicken but not milk? Chickens don't produce milk, the nearest thing to milk for a chicken would be egg yolk, so surely the use of egg yolk with chicken should be avoided instead of milk - still, I'm not jewish so it shouldn't really bother me, but I do like to be informed and if anyone has an answer please let me know.
On the subject of the Kashrut, today's dinner is in every respect kosher, in fact, it's designed to be. This is an old Sephardic jewish dish which is normally eaten for shabbat as it is prepared the day before and requires no cooking on the actual day itself (as the cooking of food on the shabbat is prohibited).
Hameen is a chicken slowly roasted with rice and is normally served with eggs baked with the dish as well - which led me to my theological quandry. It was quite tasty, although I think I used the wrong sort of rice and it went a bit stodgy - some easy cook rice which never goes soft would have been better. The chicken was also a bit dry - I just don't have those years of training in jewish cooking that are required for making such dishes. If anybody reads this and is planning on having this for shabbat one week (and is in Manchester of course) - invite me for dinner as I'd love to try it done properly.
ש ל ז ם
Banoffee Pie: From EAT in St. Anne's Square. I've had banoffee pie before but that was the more usual banana and toffee pie sort of thing, this was more a trifle affair and very good it was - well worth a stroll into town to obtain. It was recommended to me by somebody who works nearby and by chance found my website, thanks Emma and keep the cake suggestions flowing people, I'm starting to run out of options.
1 Kg Chicken Pieces
150g Yellow Split Peas
1 Tbsp Vegetable Oil
1 l Chicken Stock 1 Tbsp Tomato Puree
2 tsp Paprika
Salt and Pepper
*All quantities are very approximate and for a four people