Ingredients
-
4
-
2
-
1
-
1
-
1
-
2
-
2
-
2
-
1/2
-
2
-
-
-
-
-
Directions
Andreas Viestad’s Chicken With Saffron and Cinnamon, Another wonderful Andreas Viestad recipe, one of few for chicken He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with skin-on chicken If you don’t like chicken livers, substitute 1/2 chicken bouillon cube Prep time includes a day of marinating (if you choose that option) , Outstanding! I served it with pumpkin gnocchi
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Steps
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1
Done
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In a Small Bowl, Combine the Garlic, Saffron, Cinnamon, Salt, Flour, Vinegar and Olive Oil, Stirring Until Smooth. |
|
2
Done
|
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
Done
|
Preheat Oven to 400 Degrees F. |
|
4
Done
|
Bake Chicken Pieces Skin Side Up For 30 Minutes. |
|
5
Done
|
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
Done
|
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. |
