Chicken with Cinnamon and Saffron

Chicken with Cinnamon and Saffron
A simple yet aromatic chicken dish that really gets the juices flowing! The saffron and cinnamon seem to make the chicken juicier somehow. A memorable dish that is so easy to make. A basic recipe on which to build by adding personal touches, such as adding raisins, dried cherries, or even dates.

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


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  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.

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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