Chicken Covered With Walnuts and Saffron Recipe

Directions:

1. Remove and reserve chicken breasts. Cut bottom quarters into two or three even pieces each.
2. Pound onion and cilantro in a mortar until onion is mostly mashed.
3. Put 1 T oil in a heavy pot over medium heat. Add chicken dark meat, pounded onion, salt, pepper, cumin, cinnamon, vinegar, and soy sauce (or murri). Fry for 10 minutes, then add water, cover the pot, and simmer.
4. Meanwhile, remove bones from chicken breast, and pass through a meat grinder or puree in food processor until homogeneous but not too smooth. Add garlic, pepper, cumin, coriander and soy sauce or murri.
5. Grind the walnuts in a food processor about 30 seconds until coarser than dust but finer than chopped, add in the egg whites and blend together.
6. When the chicken has simmered about 40 minutes, spoon in the meatball mixture by teaspoons to make the meatballs. Add the egg yolks, either whole or by spoonfuls. Spread the walnut and eggwhite mixture uniformly over the top. Simmer another ten minutes, sprinkle with pepper and cinnamon and serve.