Created by Chef Erik Anderson (from a recipe his mother would make) the origin of this stunning dish can be found in America Farm to Table by Batali and Webster. We found the flavors to linger through the evening and in our minds even to the next day. It's that good! While his recipe calls for a whole chicken, we prefer using only chicken thighs which are tasty and less prone to overcooking. This is our adaptation.
Serves 4. The recipe can easily be cut in half for 2.
Spanish Chicken with Saffron, Onions, Pomegranate & Olives
1 TB kosher salt
2 tsp ground cayenne
1 (3 to 3 1/2 lb). chicken cut into 10 serving pieces OR equivalent such as 8 medium sized chicken thighs
3 TB extra virgin olive oil
All-purpose flour for flouring chicken + 1 TB more for the pan
1 scant tsp. saffron
8 cups julienne onions (about 2.5 lbs)
1/2 cup Moroccan olives OR black oil cured olives OR Oven Baked Black Olives (we used Cinqua brand from Howies)
1 cup chicken stock
1/4 tsp sugar (optional)