INGREDIENTS
1 dl (1/2 cup, 4 ounces) olive oil
Approx. 1 1/2 kg (2 1/2-3 pound)chicken, cut in small serving pieces
Salt
1 head garlic, minus 2 cloves, minced
1 dl (1/2 cup, 4 ounces) water
Juice of 1 lemon
Few strands saffron or pinch powdered saffron, diluted and crushed in very small amount of water
PREPARATION
Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown.
Place chicken pieces in large, shallow casserole. Salt. Pour off all but 4 tablespoons of oil in
skillet. Saut garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron.
Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over
chicken. We suggest a light, dry red wine, for example Torres Coronas from Catalonia or Señorío de
Sarria from Navarra.
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