Andreas Viestad'S Chicken With Saffron And Cinnamon

• 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

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; juices will run clear when done.

chicken, garlic, saffron, ground cinnamon, salt, flour, red wine vinegar, olive oil, white wine, chicken livers

Taken from www.food.com/recipe/andreas-viestads-chicken-with-saffron-and-cinnamon-120648 (may not work)