Andreas Viestad's Chicken With Saffron and Cinnamon

"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)."
photo by MsPia photo by MsPia
photo by MsPia
photo by Anonymous photo by Anonymous
Ready In:
24hrs 50mins




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. This was great! I subbed tumeric for saffron as I can’t get saffron in my town. I also used boneless thighs, so cut baking time to 35 minutes and started it with wine and livers since the bake time was cut in half.
    • Review photo by Anonymous
  2. Outstanding! I served it with pumpkin gnocchi.
  3. 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!
  4. 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!!!



Find More Recipes