Prep 20 mins
Cook 1 hr 20 mins
Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a large onion. Cover and let it get golden brown, stirring once in a while. Then cover hen with water and let boil, and season with salt, vinegar, cloves, saffron, black pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then take a deep dish, lined with slices of bread, and pour chicken on top."
- 4 lbs chicken
- 1 large onion (about 10 ounces)
- 1⁄3 cup fresh coriander
- 1 tablespoon fresh parsley
- 1⁄2 tablespoon of fresh mint
- 2 tablespoons oil or 2 tablespoons shortening or 2 tablespoons lard
- 5 slices bacon (3 1/2 oz)
- 1⁄2 teaspoon salt
- 2 1⁄2 cups water
- 2 tablespoons vinegar
- 1⁄4 teaspoon ground cloves
- 8 saffron threads
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground ginger
- 4 egg yolks
- 6 slices bread, toasted
- Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half).
- Slice onion. Wash and coarsely chop parsley, mint, and coriander.
- Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes.
- Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes.
- Toast bread, and arrange toast in individual serving bowls.
- Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.