Moorish Chicken 

(serves 10)

4 pounds chicken
4 strips bacon
2 tablespoons lard
1/3 cup green (fresh) coriander
1 teaspoon parsley
1/2 tablespoon mint
1/2 teaspoon salt
10 ounces onion
2 1/2 cups water
2 tablespoons vinegar
1/4 teaspoon cloves
8 threads saffron
1/2 teaspoon pepper
1/2 teaspoon ginger
4 egg yolks
10 slices toast

Dismember chicken (thighs, legs, wings in two pieces, etc.).
Slice onion, wash and coarsley chop parsley, mint and coriander.
Melt fat and fry bacon a couple of minutes, then add chicken, herbs, salt and onion.
Fry uncovered about 10 minutes; cover and cook another 20 minutes.
Add water, vinegar, and additional spices; bring to a boil and cook 45 minutes.
Stir in broken egg yolks and remove pot from heat. 
Pour into a bowl over toast.

Source: _A Baghdad Cookery Book_, al-Baghdadi (A.J. Arberry, tr.); Islamic Culture 1939 (13th Century).