Saffron Chicken,
which is a yum-yum tent inside a taste festival. Ever wanted to make your
own? It's easy:
INGREDIENTS
4 Chicken breasts halves, with skin and bone
2 medium brown onions sliced thin
2-3 cloves garlic, minced
2 tablespoons olive oil
1 generous pinch Saffron
Salt, Pepper to taste
DIRECTIONS
Heat the oven to 450 degrees. A well-seasoned cast iron skillet is my
preferred pan, but a casserole works as well. Put 1 tablespoon of the
oil oil in the bottom of the pan, then lay down the onions. Lay the chicken
on top of the onions. Add salt and pepper as you see fit. Sprinkle the
garlic over the chicken, and then the saffron. When it comes to the saffron,
I slowly add individual strands, so that there is a strand every square
half-inch or so. In other words, not too much, but enough so the saffron
is the primary taste when finished. Lastly, drizzle with the remaining
olive oil. Bake until brown, and chicken is cooked through, about 45 minutes.
Start checking after the first half hour, don't let the chicken dry out.
|