Andreas Viestad'S Chicken With Saffron And Cinnamon - cooking recipe

Ingredients

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

Preparation

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.