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

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
Dinner
Main course
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

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Ingredients

Method

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