Andreas Viestad's Chicken With Saffron and Cinnamon
Per serving
Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).
Ingredients
4 serv.Step-by-step instructions
- 1
In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
- 2
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.
- 3
Preheat oven to 400 degrees F.
- 4
Bake chicken pieces skin side up for 30 minutes.
- 5
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).
- 6
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.
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