Andreas Viestad's Chicken With Saffron And Cinnamon

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

Ingredients

• Servings: 4
• 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 wine, preferably semi-dry
• 2 chicken livers, finely chopped or 1/2 chicken bouillon cube

Recipe

• 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.