Ingredients:
|
100ml/4 floz |
olive oil |
|
Approx.
1½kg (2½-3lb) |
chicken,
cut in small serving pieces |
|
to taste |
Salt |
|
1 |
head
garlic, minus 2 cloves, minced |
|
100ml/4 floz |
water |
|
|
juice of
one lemon |
|
pinch |
Spanish
saffron, steeped in a very small amount of warm water |
Method:
Heat oil in
large skillet. Add chicken pieces and cook over moderate heat until
golden brown. Place chicken pieces in large, shallow casserole. Add salt.
Pour off all
but 4 tablespoons of oil in skillet. Saute 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 Catalunya or Señorío de
Sarria from Navarra.