>>>> Roast Chicken with Saffron and Cinnamon



1 whole chicken, 3-4 lbs. in weight
2 cloves garlic, finely chopped
1 small pinch Saffron (approx. ⅛ Tsp.)
2 inches of cinnamon stick broken into small pieces
1 Tsp. salt
2 Tsp. wheat flour
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 Cup white wine
½ chicken bouillon cube
Sourdough bread to serve


Step 1

Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rub in the spices.

Step 2

Let the chicken marinate for at least 45 minutes or in the fridge for up to 24 hours for a more intense flavor.

Step 3

Once you have marinated the chicken place it in a casserole dish with a lid along with the white wine and bouillon.

Step 4

Boil on the stove top at medium heat for 90 minutes. Make sure that the pan does not boil dry by adding either white wine or chicken stock.

Step 5

Your chicken will be ready when the internal temperature reaches 160° fahrenheit.

Step 6

Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.