Medieval Saffron and Cinnamon Chicken with Barley

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

4 Chicken thighs

2 Cinnamon sticks


1 pinch Saffron, soaked in 1 tbsp boiling water


1 tbsp All-purpose flour


3 tbsp Rapeseed oil

2 tsp Salt


2 cups Barley, soaked in water for 4-6 hours

2 cups Chicken stock


2 Bay leaves

4 tbsp Raisins

1 Star anise

PREPARATION:

• In a pestle and mortar, finely crush the cinnamon.

• In a large bowl, combine, the cinnamon, the salt, half the oil, the flour, the saffron and the saffron water, and stir.

• Add the chicken and toss together until the chicken is coated.

• In a large pan, heat the rest of the oil over a medium heat. Add the chicken and fry until golden brown.

• In a large pot, combine the barley, the bay leaves, the star anise and the raisins.

• Stir and place the chicken thighs on top. Add the chicken stock.

• Bake in the oven at 350°F (175°C) for about two hours. Make sure that the pot does not dry out. Add more stock if necessary.