Recipe by EdsGirlAngie
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).
- 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
Directions See How It's Made
- 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.