Chicken In Saffron And Garlic Sauce I **

Directions

1. * Note: To roast saffron, fold grains in a piece of paper, place paper on warm plate or possibly any warm surface till paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or possibly bowl.
2. Heat 2 to 3 Tbsp. extra virgin olive oil in a casserole. When oil begins to smoke, fry chicken, carefully dry, with onion and garlic. On the side, put to boil sufficient water to cover chicken.
3. In a skillet, fry pine nuts in 2 Tbsp. extra virgin olive oil. Remove them to mortar. Fry bread and chicken liver (cover pan till liquid has cooked out of liver in order to avoid spattering grease). Remove bread and chicken liver to mortar. Mash them to a fine paste with parsley, yolks of hard-boiled Large eggs, and toasted saffron. Dilute with a little boiling water.
4. When chicken is golden brown but not brown, sprinkle it with salt and pepper, pour mix from mortar over it, add in boiling water to cover. Stir. Cook slowly, covered, till chicken is almost tender, then remove lid to allow sauce to thicken. To serve, strain sauce over chicken in serving dish.
5. Comments: Stewing chicken will take 1 1/2 to 2 1/2 hrs. The recipe can be made with two or possibly three young chickens, that may be tender in just 30 min. If sauce is too thin when chicken is done, remove chicken, boil sauce down, then reheat chicken in sauce.
6. This recipe is traditionally served with plain boiled rice. The "Basic Recipe For Plain Boiled Rice" is included in this database.