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Tharda Of chicken

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Tharda of Chicken. Put a chicken, after plucking it, into a pot whole. Throw on it a spoonful of oil, the same of honey, enough of spices, a little chopped-up onion and enough water to cover the chicken, and cook. Then make thin flatbreads and throw onto much oil and put them whole into a plate. Empty the broth upon them, and the chicken, and do it well as before.


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