Cut up the chicken, making two pieces from each limb; fry it with plenty of fresh oil; then take a pot and throw in four spoonfuls of vinegar and two of murri naqî' and the same amount of oil, pepper, cilantro, cumin, a little garlic and saffron. Put the pot on the fire and when it has boiled, put in the fried chicken spoken of before, and when it is done, then empty it out and present it.
1 medium chicken, 2 1/2 lb, cut up
1/4 c oil
1/4 c vinegar
2 T murri
2 T oil
1 t pepper
4 sprigs cilantro = ~1/16 oz
1/4 t cumin
1/4 t crushed garlic
3 threads saffron
Browned chicken in 1/4 c olive oil, over medium low heat, for 10 minutes. Set chicken aside. Add to a large pot vinegar, murri, 2 T oil, pepper, cilantro, saffron, crushed garlic, cumin, and heat the pot on medium for 3 minutes. Add chicken, simmer on low for 25 minutes with the lid on, stirring often, baste with the liquid five minutes before it is done.
1 medium chicken, 2 1/2 lb, cut up
1/4 c oil
1/4 c vinegar
2 T murri
2 T oil
1 t pepper
4 sprigs cilantro = ~1/16 oz
1/4 t cumin
1/4 t crushed garlic
3 threads saffron
Browned chicken in 1/4 c olive oil, over medium low heat, for 10 minutes. Set chicken aside. Add to a large pot vinegar, murri, 2 T oil, pepper, cilantro, saffron, crushed garlic, cumin, and heat the pot on medium for 3 minutes. Add chicken, simmer on low for 25 minutes with the lid on, stirring often, baste with the liquid five minutes before it is done.
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