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Chicken Covered with Walnuts and
Saffron
Andalusian p. A-43
77
Cut chicken in two, put in the pot, throw in
onion pounded with cilantro, salt, spices, a spoon
of vinegar and half a spoon of murri; fry until it
smells good; then cover with water and cook till
almost done: make meatballs from the chicken
breast, and throw in the pot; dot with egg yolks
and cover with the whites and pounded walnuts
and saffron; ladle out and sprinkle with pepper
and cinnamon and serve, God willing.
for meatballs:
5 lbs chicken 2 cloves garlic
½ lb onion 3 T flour
1 c cilantro ½ t salt
2 T vinegar ½ t pepper
2 t olive oil 1 T vinegar
½ t cinnamon topping: 4 eggs
¼ t cumin 1 c walnuts
¼ t coriander 16 threads saffron
½ t salt ⅛ t cinnamon
1 T murri (see p. 5) ⅛ t pepper
Remove the breast meat from the chicken,
cut chicken in half. Chop onion and cilantro
and pound together in a mortar. Heat the
frying pan to medium high, add oil. Put in the
chicken, onion and cilantro, vinegar, spices,
and murri; fry at medium high. (This soon
becomes something more like a simmer as the
chicken and onion produce liquid.)
While the chicken is cooking, take the
breast (about 15 ounces), process it in a food
processor or pound in a mortar until it is
sufficiently mashed to make meat balls out of.
Crush garlic, add it and remaining meatball
ingredients and mix thoroughly. Form
meatballs about 1" to 1.5" in diameter.
After 15 minutes of frying, add 4 c water
to the pot. Simmer 10 minutes, without a lid,
then add the meatballs to the pot.
Pound the saffron to powder, add it to the
walnuts, and pound the walnuts until you have
something like walnut flour with pieces of
walnut in it (walnuts tend to disintegrate when
pounded or chopped); a food processor would
also work for this.
When the pot has simmered for another 40
minutes, separate the eggs, putting the white
with the pounded walnut and dropping the
yolks into the pot. Stir the walnuts and the egg
white together into a uniform paste and use it
to cover the top of the pot. Cover the pot with
a lid, simmer for about another 10 minutes,
until the topping is hard. Sprinkle with the
pepper and cinnamon and serve.
There is a fair amount of liquid, which is
good over rice. One could try it with about
half as much water, although this will make it
somewhat harder to get the chicken cooked,
since it will not be entirely covered.
Another Dish [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, murri, 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 T oil 2 t fresh oregano
1 t salt or 1 t dried
2 t murri (see p. 5) ¼ c onion juice
1 chicken, 3 ½ lb 1 c cilantro
½ t pepper 3 eggs
1 t coriander 12 threads saffron
¼ t more pepper ½ c bread crumbs
Heat oil with salt, murri, etc. in large pot
and fry cut-up chicken for 10 minutes over
medium high heat, stirring occasionally. Make
onion juice (p. 8). Make about ½ c of cilantro
juice (p. 8). Add onion and cilantro 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