Remove and reserve chicken breasts.

Cut bottom quarters into two or three even pieces each.

Pound onion and cilantro in a mortar until onion is mostly mashed.

Heat 1 tablespoon of oil in a heavy pot over medium heat.

Add chicken dark meat, pounded onion and cilantro mixture, salt, pepper, cumin, cinnamon, vinegar, and soy sauce.

Fry for 10 minutes, then add water, cover the pot, and simmer.

Remove bones from chicken breast.

Pass the chicken breast through a meat grinder or puree in a food processor until homogeneous but not too smooth.

Add garlic, pepper, cumin, coriander and soy sauce to the pureed chicken.

Grind the walnuts in a food processor for about 30 seconds until coarser than dust but finer than chopped.

Add in the egg whites and blend together with the ground walnuts.

When the chicken has simmered for 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 egg white mixture uniformly over the top.

Simmer another ten minutes, sprinkle with pepper and cinnamon and serve.