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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

Abbasid Chicken. Take a clean hen and stuff it, as explained, between the skin, the meat and the interior. Then roast it on a spit until it is browned on all sides. Then take a pot in which are placed three spoonfuls of vinegar, one of murri naqî', two of oil, and pepper, coriander, saffron, cinnamon, thyme, rue, ginger, four cloves of garlic, almonds and walnuts. Put the pot on the fire and when the broth boils, then add the chicken so the fat of the broth enters it, and when it is done cooking, dot it with five eggs and take it out to the hearthstone until it cools, then empty it out and serve it. This can also be made in a tajine with this sauce in the oven, and either way it is notable.