This 13th-century chicken dish is called al-Turkiyya, ‘the Turkish one’, for reasons that are not quite clear. In Andalusian cuisine, stuffing is an often-encountered method, and this recipe is a wonderful example. The stuffing is made with a large number of ingredients, including eggs, salt, ginger, pepper, cinnamon, coriander seeds, olives, pickled limes, saffron, almonds, and mint. The mixture is stuffed inside the chicken, which is then sewn up before cooking in a pot with water, salt, olive oil, pepper, coriander seeds, as well as some chopped onion. When the bird is done, colour it slightly with saffron, and then put it in the oven to finish the cooking, and browning on all sides. It is served with a garnish of split eggs and mint leafstalks, and a dusting of cinnamon and ginger. Beyond finger-lickin’ good!