Spanish Chicken

By Maverick19

Served with Saffron, Onions and Olives. Recipe courtesy of Mario Batali

Ingredients

• 1 Tbsp kosher salt
• 2 tsp cayenne pepper
• 1 (3-3 1/2 lb) organic fryer chicken, cut into 10 serving pieces
• 3 Tbsp extra virgin olive oil
• 1 Tbsp all purpose flour
• 1 tsp saffron
• 8 cups julienne onions (about 2 1/2 lbs)
• 1/2 cup Moroccan olives
• 1 cup chicken stock
• 1 bunch fresh cilantro, roughly chopped
• Seeds from 1 pomegranate for serving (optional)
• 2 scallions, thinly sliced (optional)

Preparation

Step 1

1. In a small bowl, mix together the salt and cayenne and season the chicken pieces with the mixture. In a large cast-iron skillet, heat the oil until smoking. Brown the chicken pieces, cooking them for 6-8 minutes on each side. Transfer the chicken to a plate as it is cooked.
2. Add the flour, saffron and onions to the skillet. Add any remaining salt and cayenne mixture. Cook, stirring continuously, to wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
3. Add the chicken pieces and the olives. Continue stirring, again scraping the bottom of the pot to loosen any browned particles, and cook for about 15 minutes. Add the chicken stock, cover and reduce the heat to medium. cook, stirring occasionally, for about 15 minutes, or until the chicken is tender.
4. Sprinkle the chicken with the chopped cilantro, pomegranate seeds and scallions, if using.