Moorish Chicken 15th Century Portugal Recipes

Steps:

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

Steps:

• Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
• Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
• Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.