Andreas Viestads Chicken With Saffron And Cinnamon Recipes

Steps:

• In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
• 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.
• Preheat oven to 400 degrees F.
• Bake chicken pieces skin side up for 30 minutes.
• 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).
• 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.

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.