A wonderful chicken dish from a 13th-century Tuniso-Andalusian treatise which requires salt, olive oil, vinegar, pepper, coriander, cumin, onions, almonds, chickpeas, garlic, murrī, citron (leaves), fennel, and, of course, saffron. The chicken is first cooked in a pot and then transferred to a glazed casserole dish (tajine) for roasting in the oven until golden brown. It is served with cut hard-boiled eggs and mint.
The author also gives another method of making the chicken which involves frying it in a pan, instead of oven roasting. After it has browned, it is then cooked again with many of the above ingredients, as well as meatballs. When it is done, it is covered with a layer of eggs beaten with spices — a very common finishing to dishes in medieval Andalusian cuisine.
The name of the dish is quite interesting, and is explained in another Andalusian cookery book, which claims that it refers to the amount of saffron it includes as this makes the dish look ‘ja’far‘, i.e. gold of the finest quality. It is also said that it was named after a certain Jaʿfar, who invented it.