Best Andreas Viestads Chicken With Saffron And Cinnamon Recipes

Andreas Viestad's Chicken With Saffron and Cinnamon image

Provided by EdsGirlAngie

Categories Chicken

Time P1DT50m

Yield 4 serving(s)

Number Of Ingredients 10

4 lbs chicken, cut into 8 pieces
2 garlic cloves, minced
1 pinch saffron
1 teaspoon ground cinnamon
1 teaspoon sea salt
2 teaspoons flour
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup white wine, preferably semi-dry
2 chicken livers, finely chopped or 1/2 chicken bouillon cube

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.

Nutrition Facts : Calories 1128.6, Fat 77.5, SaturatedFat 21.3, Cholesterol 512.7, Sodium 937, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 93.1

CHICKEN WITH SAFFRON AND CINNAMON image

Categories Chicken

Number Of Ingredients 10

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.