Andalusian ‘Jewish’ chicken

This is one of six so-called ‘Jewish’ dishes, which are found in only one 13th-century anonmyous cookery book from Muslim Spain. The chicken is spit-roasted and then dressed with a ‘stuffing’ made with the chicken entrails, walnuts, breadcrumbs, fennel, fresh coriander, eggs, and water. Before serving, garnish with rue, fennel, mint and (toasted) walnuts.

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