Moorish Chicken (15th Century Portugal)
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
5
ingredients
- 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 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
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!