Original Source: A Treatise of Portuguese Cuisine from the 15th Century

Moorish Chicken

Take a raw chicken and cut it into pieces. Then prepare a saute with 2 spoons of butter and a small slice of or bacon. Add the chicken and let brown. Cover the chicken with enough water to cook it, for you will not add more during the cooking. When the chicken is almost cooked, take green onion, parsley, cilantro and mint. Mince them all well and add to the pot, with a little lemon juice. Continue cooking until well done. Then take slices of bread and line the bottom of a clay pot with them and pour the chicken over them. Cover with coddled yolks and sprinkle with with cinnamon.

Another recipe for Moorish chicken

Cut a very fat chicken into pieces, and cook it over low heat, with two soupspoons of fat, a few slices of bacon, lots of cilantro, a bit of parsley, a few mint leaves, salt and a very large onion. Cover it (? abafar means to stiffle, smother, etc) and let it brown, stirring once in a while. Next cover that chicken in water, and as soon as it reaches a boil finish seasoning it with salt, vinegar, cloves, saffron, black pepper and ginger. When the chicken is cooked, add 4 beaten egg yolks. Take a deep serving tray, lined with bread slices and put the chicken over top.