Andalusian chicken

al-Andalusi p. C-4

Get a fat hen, cut off the head, clean it and cut it into small pieces; the legs in two, the breast in two and the same the wings. Put in a pot with salt, oil, almori, pepper, dried coriander, and oregano; fry it without water until it is gilded. Meanwhile, get onions and green cilantro and squeeze out their water into the pot, in a quantity sufficient to cover the meat, leaving it to bubble one hour. After get a little grated bread crumbs, beat them with two or three eggs, with pepper and saffron, and embellish with it the pot; leave it on the embers that the grease comes out and eat it.

1 chicken, 3 1/2 lb
1 t salt
1 T oil
2 t murri
1/2 t pepper
1 t coriander
2 t fresh chopped oregano (1/12 oz) or 1 t dried oregano
1 c green coriander packed = 3 oz + 1/4 c water = almost 1/2 c juice
1/4 c onion juice
1/2 c bread crumbs
3 eggs
1/4 t more pepper
12 threads saffron

Heat oil with salt, murri, etc. in large pot and fry cut-up chicken for 10 minutes over medium high heat, stirring occasionally. Make coriander juice by grinding the coriander (stems and all) in a blender or with a mortar and pestle, adding the water a little at a time, putting it in a ricer and squeezing out the juice. Add onion and coriander juice and cover; simmer 40 minutes on low heat, stirring occasionally; be careful or it will stick. Beat eggs, crush saffron with a little of the egg and add, add bread crumbs and pepper; stir into the meat; cook about 5 minutes on low and remove from heat.

The dish is a little spicy; if you are serving it for people with conservative tastes you might want to reduce the amount of pepper.