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Nutrition Facts
Serving Size 1 (449g) Recipe makes 5 servings The following items or measurements are not included below: 8 saffron threads
Calories 761
Calories from Fat 478		(62%)
Amount Per Serving		%DV
	Total Fat 53.2g	81%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 22.3g
	Polyunsaturated Fat 11.3g
	Trans Fat 0.0g
Cholesterol 332mg		110%
Sodium 790mg		32%
Potassium 569mg		16%
Total Carbohydrate 19.3g		6%
	Dietary Fiber 1.4g	5%
	Sugars 2.7g
Protein 48.3g		96%
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Moorish Chicken (15th Century Portugal)

Recipe #340287 | 1¾ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: DrGaellon
Nov 30, 2008

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."

SERVES 5 (change servings and units)

Ingredients

4 lbs chicken
1 large onion (about 10 ounces)
1/3 cup fresh coriander
1 tablespoon fresh parsley
1/2 tablespoon fresh mint
2 tablespoons oil or shortening or 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

1
Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half).
2
Slice onion. Wash and coarsely chop parsley, mint, and coriander.
3
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.
4
Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes.
5
Toast bread, and arrange toast in individual serving bowls.
6
Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.