Verile Viking Food Is What We Have For You Today-Eat If You Dare
Welcome to the Gourmet Chicken Series. Today we bring you the the most sought after dish on the dinner tables of Iceland and soon to be around the globe. This is the signature dish that has put Iceland on the map, Icelandic Chicken with Saffron and Cinnamon.
Saffron Food Facts: It is a product of the crocus flower and adds not only a very pungent and aromatic flavor to dishes, but also a brilliant golden color. It is native to the Middle East, where it has been been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages.
Ingredients: 4 lbs chickens cut into 8 pieces, 2 garlic cloves minced, 1 pinch saffron, 1 tsp. ground cinnamon, 1 tsp. sea salt, 2 tsp. flour, 2 tbsp. red wine vinegar, 2 tbsp. olive oil, 1/2 cup white, wine preferably semi-dry, 2 chicken livers finely chopped or 1/2 chicken bouillon cubes
1. In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
2. 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.
3. Preheat oven to 400 degrees F.
4. Bake chicken pieces skin side up for 30 minutes.
5. 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).
6. Check to see if chicken is done by piercing in the thickest part with the tip of a knife. The juices will run clear when done.
(Serves 4 people)
BON APÉTIT ……