An unsual recipe from The Exile’s Cookbook for a stew with chicken meatballs and chestnuts, which are used as a sauce thickener. This is one of very few recipes requiring chestnuts, nearly all of them from the Andalusian collections, which contain two recipes each. Besides the chicken and fresh chestnuts (the author explains that one can use dried ones, too, but they have to be boiled first to soften them up), the recipe calls for coriander juice, salt, coriander seeds, pepper, onion juice and olive oil. The chestnuts are mashed and then added to the pot once the meatballs are done. Finally, a sprinkle of vinegar and — it’s an Andalusian recipe after all! — a layer of eggs to top the dish.
