Andreas Viestads Chicken With Saffron And Cinnamon Recipes

ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON

Steps:

• 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.

GRILLED CHICKEN WITH SAFFRON AND APRICOTS

Steps:

• In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
• In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
• In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
• Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.