In Morocco they say that this dish, like many others, was brought back from Andalusia by the Moors after the Reconquista.

　　

Ingredients

serves 4 to 6

　　1 chicken, weighing about 3 1/2 pounds, cut into 4–6 pieces

　　3 tablespoons butter or vegetable oil

　　Salt and pepper

　　1/2 teaspoon ground ginger

　　About 1/4 teaspoon powdered saffron

　　2 onions, finely chopped

　　3 tablespoons finely chopped flat-leaf parsley

　　6 hard-boiled eggs

　　2/3 cup blanched almonds, or more

　　

Step 1

Put the chicken pieces in a large pan with 2 tablespoons of the butter or oil, salt, pepper, ginger, saffron, onions, and parsley. Cover with water, bring to the boil, and simmer gently, half covered, for 3/4–1 hour, or until the chicken has absorbed the taste of the ginger and saffron and is well cooked, and the sauce is reduced.

　　

Step 2

Heat 3 tablespoons of water with a pinch of powdered saffron. Shell the hard-boiled eggs and roll them in the saffron water to color them all over. Fry the blanched almonds in the remaining butter or oil, shaking the pan and turning them over, until lightly colored.

　　

Step 3

Arrange the chicken in a serving dish and pour the sauce over it. Arrange the eggs on top, between the pieces of chicken, and garnish with fried almonds.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf