Moorish Chicken (15Th Century Portugal) - cooking recipe

Ingredients

4 lbs chicken
1 large onion (about 10 ounces)
1/3 cup fresh coriander
1 tablespoon fresh parsley
1/2 tablespoon of fresh mint
2 2 tablespoons shortening or 2 tablespoons lard
5 slices bacon (3 1/2 oz)
1/2 teaspoon salt
2 1/2 cups water
2 tablespoons vinegar
1/4 teaspoon ground cloves
8 saffron threads
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
4 egg yolks
6 slices bread, toasted

Preparation

Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half).
Slice onion. Wash and coarsely chop parsley, mint, and coriander.
Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes.
Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes.
Toast bread, and arrange toast in individual serving bowls.
Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.