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Chicken with Saffron and Cinnamon

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    Posted: 23 November 2014 at 09:08

I referred to this dish in my Norwegian themed dinner thread, but just realized I never posted it.

While very popular in Norway (and, presumably, other parts of Scandinavia), this dish actually dates to a medieval Icelandic cookbook (are you listening, Dave?).

With the use of Saffron and Cinnamon it is, obviously, not a peasant dish, but, rather, one that the nobility and wealthy would have eaten.

Most versions of this dish merely use stock. Andreas Viestad came up with the idea of using chicken liver to provide more body and flavor. Either way, here is the recipe for

Roast Chicken with Saffron and Cinnamon

1 4-pound chicken cut into 8 pieces (Viestad specifies free range chicken, btw)
2 garlic cloves, minced
Pinch of saffron threads
1 tsp ground cinnamon
1 tsp fine sea salt
2 tsp all-purpose flour
2 tbls red wine vinegar
2 tbls olive oil
½ cup white wine, preferably semi-dry
2 chicken livers, finely chopped, or ½ chicken bouillon cube

Place the chicken pieces in one layer in a baking dish. In a small bowl combine the garlic, saffron, cinnamon, salt, flour, vinegar, and olive oil, stirring until smooth. Rub the chicken all over with the spice mixture. Cover and let marinate 45 minutes at room temperature or up to 1 day in the refrigerator.

Preheat the oven to 400F.

Bake the chicken pieces skin side up for 30 minutes.

Add the wine and chicken livers (or bouillon cube) to the pan. Bake for 20-30 more minutes (stirring once or twice if using a bouillon cube), or until the juices run clear---not pink---when the chicken is pierced in the thickest part with the tip of a aharp knife.

Serve with bread to sop up the cooking juices (I recommend the Norwegian herb bread I posted in the grains forum)

But we hae meat and we can eat
And sae the Lord be thanket
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