Medieval Saffron and Cinnamon Chicken with Barley

S6 (Perfect Day with all chefs)EPISODE 03


  • 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.