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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

Jaldiyya of Chicken. Take a fat hen and remove its wings and the ends of its thighs; wash and put in a new pot with a third of a thumn of honey, salt, four dirhams of pepper and the same of cinnamon, a dirham of spikenard, a dirham of galingale and three of saffron, half a ratl of almond and a fourth of a ratl of pine nuts; take the pot to a gentle fire and let it come to a boil four times and it is done, and leave it over the coals and take three eggs and dot it with the yolks in the pot and cover with the whites, throw in the pot a round sponge, beaten with honey; dish up and sprinkle with spices and sugar.