One of my best friends lives in Madrid, Spain. We’ve known each other for almost 15 years. Since moving to Spain about eight years ago we only get to see each other every one to two years. He came to visit his family and friends last month and he brought me a little present – Spanish saffron.
Given the cost of airfare these days that’s probably the most expensive saffron I’ve ever had in my spice cupboard!
It was David who also introduced me to my favourite smoked Spanish paprika (La Chinata), which I have used in a number of my recipes that you can find on Eat, Move, Be.
For this weeks recipe I created a simple but absolutely delicious meal. When I went grocery shopping, chicken leg quarters were on sale and too good to pass up. I normally prefer chicken breast, but when it comes to shopping on a budget I will always choose what’s on sale.
In fact, I made this recipe two weeks ago when skinless chicken breast (bone-in) were on sale. The only problem was that they were so good! We ate them all before I had the chance to take a picture of the finished meal on a plate.
When I first made this recipe I had no idea at the grocery store what I would do with the chicken. This recipe is an example of using food staples that I had on hand. I had a bit more than a cup of white wine in the fridge and I wanted to use it because there was no way I was going to drink it. It was left over from a Saturday night when we had friends over. Someone brought the bottle– it was cheap and pretty nasty to drink, but that’s the best kind to use for cooking.
I always have organic butter in the fridge and was fortunate enough to have grass-fed butter for a change (which was only available for a couple of months in the late summer). I wanted to make something with a nice color and subtle flavors. Bingo! Chicken legs roasted in a sauce of saffron, a touch of ground cardamom, Himalayan sea salt, butter and white wine.
Eat well to be well!
Large Pyrex glass baking dish, cutting board, sharp knife, measuring cups and spoons.