Andreas Viestad's Chicken With Saffron and Cinnamon

Total Time
24hrs 50mins
Prep 24 hrs
Cook 50 mins

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 Nutrition


  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.


Most Helpful

Outstanding! I served it with pumpkin gnocchi.

MsPia August 24, 2012

I made this for my husband and visiting mother-in-law whom i wanted to impress. It worked! This was just wonderful and looked amazing! I served it with peas and carrots and saffron rice found in a different recipe here on recipezaar. Good stuff! Thanks for posting!

Kiki Bird March 24, 2009

Super easy & super delicious. DH will really like this because he loves cinnamon & is thrilled whenever I find a savory way to use it. The meat was falling off the bones & even THE PICKY ONE loved it!!!

Elmotoo June 06, 2006

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