Chicken with Saffron and Cinnamon

Name: Chicken with Saffron and Cinnamon
Yield: Serves 4
Cuisine: American
Ingredients: 2 chicken livers, finely chopped, or ½ chicken bouillon cube; ½ cup white wine, preferably semi-dry; 2 garlic cloves, minced; 2 teaspoons all-purpose flour; One 4-pound free-range chicken, cut into 8 pieces; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon fine sea salt; 1 teaspoon ground cinnamon; Pinch of saffron threads

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

CHICKEN LIVERS ADD DEPTH TO THIS DISH, BUT IF YOU DO NOT LIKE LIVER, YOU CAN SUBSTITUTE HALF A CUBE OF CHICKEN BOUILLON.

Ingredients

One 4-pound free-range chicken, cut into 8 pieces
2 garlic cloves, minced
Pinch of saff

Americas
United States
Main course
Dinner
Scandinavia
Spicy

Method

Place the chicken pieces in one layer in a baking dish. In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar, and olive oil, stirring until smooth. Rub the chicken all over with the spice mixture. Cover and let marinate for 45 minutes at room temperature, or up to 1 day in the refrigerator.

Preheat the oven to