Chicken Covered With Walnuts and Saffron

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“Posted to the SCA_recipes LiveJournal community. A recipe from Andalusia in Spain. Soy sauce is used in place of Murri Naqi Substitute; if you want it to be accurate, make that first. "Cut chicken in two, put in the pot, throw in onion pounded with cilantro, salt, spices, a spoon of vinegar and half a spoon of murri; fry until it smells good; then cover with water and cook till almost done: make meatballs from the chicken breast, and throw in the pot; dot with egg yolks and cover with the whites and pounded walnuts and saffron; ladle out and sprinkle with pepper and cinnamon and serve, God willing."”
1hr 20mins

Ingredients Nutrition


  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.

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