Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party. It is High Protein, Reduced Carbs diet.

4 lbs Chickens, cut into 8 pieces

2 Garlic Cloves, minced

1 pinch Saffron

1 teaspoon ground Cinnamon

1 teaspoon Sea Salt

2 teaspoons Flour

2 Tablespoons Red Wine Vinegar

2 Tablespoons Olive Oil

1/2 cup White Wine, preferably semi-dry

2 Chicken Livers, finely chopped or 1/2 Chicken Bouillon cubes

In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth. Rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator. Preheat oven to 400 degrees F. Bake chicken pieces skin side up for 30 minutes. Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more. Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.

Preparation time: 1 Day

Cooking time: 1 Day

Serves: 4

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