Chicken with Cinnamon and Saffron

Ingredients:

4 lbs chickens, cut into 8 pieces
2 minced garlic cloves
1 pinch saffron
1 teaspoon grated cinnamon
1 teaspoon Sea salt
2 teaspoons flour
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
½ cup semi-dry white wine
2 chicken livers, finely chopped

Preparation:
Preheat oven to 400 degrees F.
In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar, and olive oil, stir until smooth.
Rub chicken pieces well with the spice mixture and either place in a covered dish in a single layer and marinate at room temperature for 45 minutes.
Bake chicken pieces skin side up for 30 minutes.
Add wine and chicken livers to the pan and bake 20 to 30 minutes more or until juices run clear. Makes four servings.

Directions:

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Chicken with Cinnamon and Saffron

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