chicken with saffron and cinnamon

chicken with saffron and cinnamon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    lbs chicken , cut into 8 pieces

  • 2

    garlic cloves , minced

  • 1

    pinch saffron

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon sea salt

  • 2

    teaspoons flour

  • 2

    tablespoons red wine vinegar

  • 2

    tablespoons olive oil

  • ½

    cup white wine , preferably semi-dry

  • 2

    chicken livers, finely chopped or ½ chicken bouillon cube

Directions

Directions: 1 In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth. 2 rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator. 3 Preheat oven to 400 degrees F. 4 Bake chicken pieces skin side up for 30 minutes. 5 Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube). 6 Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done. Read more: http://www.food.com/recipe/andreas-viestads-chicken-with-saffron-and-cinnamon-120648#ixzz1gGWAyz9w


Nutrition

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