Photo by: Lord-Willliams
[Anón/Grewe. 1982: XXVI:76-77:XXVII: 77:LXXXVII: 121; Benavides-Barajas. Nueva-Clásica. 1995:199; Curye. 1985:40:177; Ency Brit. 1998:4:Delusion:908:1b-2a; Essa. 1988:46:POLO:173; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:glos; Gázquez. Cocina. 2002:189; Montoro/Ciceri. 1991:202:84; Sas. 1976:493; and Villena/Calero. 2002: 22b]
CHICKEN ADAPTED FROM IBN RAZĪN SECCIÓN TERCERA,
Cap. 2, #4 OTRO PLATO, LLAMADO, KÄFÜRĪYA, p 199
1 chicken chopped
1 tsp rock salt
1 tbsp ginger scrapings or 1 tsp caraway
2 chopped onions
¼ olive oil
½ c almonds
2 c lime juice, about 12 limes
Select the chicken and seal with suet. When browned put in a large pot. Sauté the onion and add that to the pot with a sachet filled with salt, ginger or caraway.
Peel almonds. Wash them in cold water and dry them with a towel. Mash them in a clean wooden mortar until a paste is formed. Remove the oil produced and put them in a bowl Cover it to prevent dust from falling on them. Turn them out into a large washbasin.
Add 2 c water to the chicken. Bring to a boil. Turn off the heat and strain the broth through a cloth. Return the liquid to the pot. Add the almond mixture to the pot, stirring constantly to dissolve the almond mixture. Add lime juice. Gently boil until the oil rises to the surface. Lower heat to simmer until done.
When the meat is cooked, serve on a platter with the sauce.