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  • Medieval saffron and cinnamon chicken with barley
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    By Andreas Viestad

    Medieval saffron and cinnamon chicken with barley

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    Servings: 4

    PREPARATION:

     
    • 1

      In a pestle and mortar, finely crush the cinnamon.

    • 2

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

    • 3

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

    • 4

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

    • 5

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

    • 6

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

    • 7

      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.

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