Chicken In Saffron And Garlic Sauce I

Recipe Ingredients

		** {Gallina En Pepitoria}
1		Stewing chicken - cut in small pieces (large)
1		Onion - chopped fine (medium)
2		Garlic cloves - minced
1		Chicken liver
2		Hard-boiled egg yolks
5 tablespoons	75ml	Olive oil
1		White bread - crust removed
1		Saffron - toasted - see * Note
2 tablespoons	30ml	Pine nuts
2 sections		Parsley - chopped fine
		Salt and pepper - to taste

Recipe Instructions

* Note: To roast saffron, fold grains in a piece of paper, place paper on hot plate or any hot surface until paper begins to brown. Remove saffron from paper and crush with pestle in a mortar or bowl.

Heat 2 to 3 tablespoons olive oil in a casserole. When oil begins to smoke, fry chicken, carefully dried, with onion and garlic. On the side, put to boil enough water to cover chicken.

In a skillet, fry pine nuts in 2 tablespoons olive oil. Remove them to mortar. Fry bread and chicken liver (cover pan until 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 eggs, and toasted saffron. Dilute with a little boiling water.

When chicken is golden but not brown, sprinkle it with salt and pepper, pour mixture from mortar over it, add boiling water to cover. Stir. Cook slowly, covered, until chicken is almost tender, then remove lid to allow sauce to thicken. To serve, strain sauce over chicken in serving dish.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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