Hunchback chicken (دَجاجة حَدْباء, dajaja hadba’)

The dish derives its name from the fact that a mixture of garlic, salt, cinnamon, cassia, spikenard, and eggs is stuffed underneath the skin along the spine of the chicken. It is served on top of citron leaves and decorated with crumbled egg yolks. Before serving, prinkle on some spices and shredded rue.  [Andalusian, fol. 12v.]

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