>>>> Roast Chicken with Saffron and Cinnamon



1 whole chicken, 3-4 lbs.
2 cloves garlic, finely chopped
1 small pinch saffron (about 1/8 tsp.)
2 inches of cinnamon stick, broken into small pieces
1 tsp. salt
2 tsp. wheat flour
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 cup white wine
1/2 chicken bouillon cube
sourdough bread to serve


Step 1

Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rub them in.

Step 2

Let the chicken marinate for at least 45 minutes, or in the fridge for up to 24 hours for a more intense flavor.

Step 3

Once you have marinated the chicken, place it in a lidded casserole dish with the white wine and bouillon.

Step 4

Boil on the stove top at medium heat for 90 minutes. Add either white wine or chicken stock as needed to make sure the pan does not boil dry.

Step 5

Your chicken will be ready when the internal temperature reaches 160° F.

Step 6

Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.