[prisoner6]

A couple of days ago I made a Norwegian recipe that was 800 years old. Chicken thighs with cinnamon and saffron. I used paprika because saffron is so expensive.

Turned out great!

[prisoner6]

Chaney... still hitting on all cylinders.

[A. Morgan]

Is this the one you made? Medieval Norwegian Baked Cinnamon-Saffron Chicken & Barley (recipe serves 2). The cinnamon, anise, saffron and barley in this recipe are all typical ingredients in food prepared for European aristocrats and royalty during the Middle Ages. Ingredients: 2 chicken thighs, bone-in and skin-on 1 cinnamon stick, or 1 teaspoon ground cinnamon (½ teaspoon = a 2” stick) ⅛ teaspoon saffron, soaked in 1 tablespoon boiling water 1½ teaspoons all-purpose flour 2 tablespoons rapeseed or other frying oil, divided 1 teaspoon salt ¼ cup barley (I use Quaker-brand pearled), soaked in ½ cup water for 4 - 6 hours (this can be done in a glass bowl in a microwave for 15 – 20 minutes on the high setting) ½ cup chicken stock at first, plus an additional 1 cup 1 bay leaf 2 tablespoons raisins 1 star anise Preparation: Preheat oven to 350º F. and strain excess water out of the soaked barley. In a pestle and mortar, finely crush the cinnamon, or just grate it. In a bowl, mix together well the saffron and the saffron water with the cinnamon, salt, 1 tablespoon of oil and the flour. Coat the chicken well with the resulting paste. In a medium skillet, heat the rest of the oil over a medium heat. Add the chicken and fry until dark-golden brown. In a small oven-proof skillet or baking casserole, combine the barley, bay leaf, star anise and raisins. Stir and place the chicken thighs on top. Pour the chicken stock over all. Bake uncovered 2 hours. Make sure the barley doesn’t dry out (add more stock when necessary, about every 30 minutes). Season the barley only when finished baking.