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Bedouin 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

Bedouin Chicken. Cook the chicken with water and salt, pepper, chopped onion and lots of oil; cover the contents of the pot with eggs, sprinkle [with spices] and serve, God willing. If you add a little vinegar, it is good, and the same with cilantro.


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