Zutaten für Andreas Viestad's Chicken With Saffron And Cinnamon
- 4 lbs bone-in, skin-on chicken pieces
- 2 cloves minced garlic
- 1/4 teaspoon saffron threads
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1/2 cup chicken livers
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Zubereitung von Andreas Viestad's Chicken With Saffron And Cinnamon
- In a small bowl, whisk together 2 cloves minced garlic, 1/4 teaspoon saffron threads, 1 teaspoon ground cinnamon, 1 teaspoon salt, 2 tablespoons all-purpose flour, 2 tablespoons white wine vinegar, and 2 tablespoons olive oil until smooth.
- Rub the spice mixture all over 4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a whole chicken cut into pieces). Place in a covered dish or resealable plastic bag. Marinate at room temperature for 45 minutes, or refrigerate for up to 24 hours.
- Preheat oven to 400°F (200°C).
- Arrange chicken pieces skin-side up in a roasting pan. Bake for 30 minutes.
- Add 1 cup dry white wine and 1/2 cup chicken livers (or 1/2 chicken bouillon cube dissolved in 1/2 cup water if omitting livers) to the roasting pan. Bake for another 20-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Check for doneness by piercing the thickest part of the chicken with a meat thermometer or fork. Let rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1g
Fat
106g
Carbs
1g
