Andreas Viestad's Chicken With Saffron and Cinnamon |
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Prep Time: 1440 Minutes Cook Time: 50 Minutes |
Ready In: 1490 Minutes Servings: 4 |
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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). 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 |
1/2 cup white wine, preferably semi-dry |
2 chicken livers, finely chopped or 1/2 chicken bouillon cube |
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.
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