(no subject)

[geekchick]

Okay, a question for my friends who cook:

I have a large-ish quantity of powdered saffron;  what should I do with it?

[Edit: For clarification, that's me requesting any of your favorite recipes involving saffron since I don't know of any. I can STFW, of course, but I'd appreciate any recommendations.]

Comments

Saffron recipes

[trinker.livejournal.com]

Ah!

Bouillabaise is a classic, but what I really love is a Portuguese chicken dish involving saffron and almonds, or saffron pudding. I'll have to search for those later.

Re: Saffron recipes

[geekchick]

Portuguese chicken dish involving saffron and almonds

Oh, that sounds faboo. Yum.

Re: Saffron recipes

[tshuma]

those sound divine!

Stewed Portuguese Chicken (with saffron)

[trinker.livejournal.com]

From Nika Hazelton's Kitchen

Serves 4

1 4-pound roasting chicken, cut in 4 pieces
Flour
Salt
Freshly ground pepper
3/4 cup olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 cups dry white wine
Hot chicken bouillon
1 bay leaf
1/8 teaspoon dried thyme
1 teaspoon saffron, powdered or in threads
15 blanched almonds, finely chopped
1/2 cup coarse bread crumbs
Olive oil for frying crumbs
2 hard-boiled eggs, chopped
1/4 cup chopped parsley

Remove all visible fat from the chicken pieces. With a sharp knife, cut backbones away from breast pieces and trim off wing tips; reserve for soup. Coat chicken pieces in flour that has been seasoned with salt and pepper. Shake off excess flour. Heat the olive oil in a heavy skillet. Add the garlic and onion, and cook for about 5 minutes, or until soft. Add chicken and cook over medium heat until just golden; pieces should not be brown. Add the wine and enough chicken bouillon to barely cover chicken. Check the seasoning and add salt and pepper if needed. Add the bay leaf and thyme. Cover and simmer over low heat for about 30 minutes, or until chicken is almost tender.
Dissolve the saffron in a little hot water. When chicken is tender, add dissolved saffron and the almonds. Simmer for about 15 minutes longer, or until chicken is tender. If the sauce looks too thin, cook uncovered to allow for evaporation.
Fry the bread crumbs in a little olive oil until crisp and brown. Before serving, sprinkle chicken with the hard-boiled eggs, bread crumbs, and parsley. Serve with boiled new potatoes and a hot green vegetable salad.