There is a debate between Morocco and Spain as to who provides the best saffron, but in the end, either will greatly enhance your cooking repertoire. This aromatic chicken dish is best served over a bed of roasted vegetables (such as the zucchini recipe below) and brown rice for an extra healthy twist.
Makes 2 servings
2 cloves of garlic, pushed through a garlic press
1 pinch saffron threads
1/2 teaspoon coarse sea salt
1/2 teaspoon sweet smoked paprika
2 whole chicken breasts, bone in and with skin
3 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees.
In a mortar and pestle, grind garlic, saffron, sea salt and paprika to a paste. If you don't have a mortar, use the back of a large spoon to make paste. Mix in a few drops of olive oil, and rub paste all over the chicken breasts, both over and under the skin. Set chicken aside for 30 minutes.
Swirl olive oil around the bottom of cazuela until completely coated, and add chicken to dish, skin side up. Bake uncovered for 25 minutes. Check with a fork to make sure chicken is nearly done and still moist, remove from oven and let rest for 5 minutes before serving.
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