Chicken with Mustard

Cut up the chicken and place in a pan with salt and chopped onion, green coriander, oil, dried coriander, pepper and caraway; carry to the fire until it boils, and when it has boiled gently, add liquid distilled from green coriander, vinegar, and almori, and let the vinegar be more than the almori; when it has cooked, smoothly grind peeled almond and stir with egg and some pepper, green and dried ground coriander and a tablespoon of prepared mustard; pour all this into the pan and add three cracked eggs and take from the embers to rest for a while, and serve, if God so wills.

2 1/2 lb chicken
1 t salt
1 3/8 lb onion, chopped
1/4 c green coriander leaves
2 T olive oil
2 t coriander seed
3/4 t pepper
2 t caraway
3 T coriander juice (from 1/4 c coriander + 7 t water)
3 T vinegar
2 T murri
1/4 lb blanched almonds
1 egg
1/4 t more pepper
2 T more green coriander
1/4 t more coriander seed
4 t mustard powder
3 more eggs

Total green coriander used = about 1/10 lb

Cut up chicken into separate joints; chop onion and green coriander (measure coriander packed). To make coriander juice, chop green coriander including stems, put in mortar with 1 or 2 teaspoons of water, grind to a pulp, and drain off resulting juice; you may want to wrap the pulp in cheesecloth and squeeze out the juice. Add another teaspoon of water, grind some more, and repeat until you have as much juice as you want or the pulp is used up. Cook the chicken, etc. in oil over medium high heat 10-15 minutes. Add murri, vinegar, and coriander juice, reduce heat to medium and cook 20 minutes. Grind almonds in food processor almost to flour. Mix in a bowl ground almonds, egg, and rest of spices. Stir into the pot, mixing well, and turn heat to low; crack eggs on top of sauce, cover, and let sit until eggs are poached (about 10-15 minutes).