1. Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half). 2. Slice onion. Wash and coarsely chop parsley, mint, and coriander. 3. 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. 4. Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes. 5. Toast bread, and arrange toast in individual serving bowls. 6. Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts. ---------------------------------------------------------------------------
Nutrition
Ingredients
