CHICKEN WITH SAFFRON AND CINNAMON

CHICKEN WITH SAFFRON AND CINNAMON image

Categories Chicken

Number Of Ingredients 10

Previous Next

1 four pound chicken, cut into 8 pieces
2 garlic cloves, minced
Pinch of saffron threads
1 teaspoon cinnamon
1 teaspoon fine sea salt
2 tablespoons flour
2 tablespoons red wine vinegar
2 tablespoons EVOO
1/2 cup dry white wine
2 chicken livers, finely chopped or 1/2 cube chicken bouillon

Steps:

In baking dish, arrange the chicken pieces in single layer. In bowl, combine garlic, saffron, cinnamon, salt, flour, vinegar, EVOO. Blend until smooth. Rub the chicken pieces with the spice mixture, cover, and let marinate for 45 minutes at room temperature or up to 24 hours in refrigerator. After the chicken has marinated, bake the pieces skin side up in 400 degree oven for 30 minutes. Add the wine and liver/bouillon to the pan. Continue to bake the chicken for 20 - 30 minutes longer, stirring them in the pan once or twice, until juices run clear.