Chicken with Saffron and Cinnamon

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking

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

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