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An Extraordinary Dish 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

An Extraordinary Dish of Chicken. Clean a young, plump hen and roast it over coals, and watch that it not burn. Baste it with oil and murri continuously until it is browned. Then take its innards, cut fine and put them in an earthenware pot, and throw in two spoonfuls of oil, two of vinegar, one of murri, and thyme, rue, four cloves of garlic, pine-nuts, almond, coriander, a little cumin, pepper, cinnamon and Chinese cinnamon, lavender, onion ground with salt and some cilantro; boil all this over a moderate fire. Make meatballs of mutton and throw them in the sauce until they are cooked, and take them out and roast them until they are browned. Dot the dish with four egg yolks and throw in it the roast chicken and meatballs. Cut isfî riyâ and lu'âniq (sausages) made for this purpose, cut into rounds in the form of earrings, and throw them in the pot and let it boil until the hen absorbs the sauce. Put it in a dish and garnish it with its meatballs and its eggyolks, and scatter fine spices over it and present it, God willing.

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