Medieval Saffron and Cinnamon Chicken with Barley

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.