Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Garlicky Saffron and Basil Chicken This was the best chicken! Yum! I made rice to go with this, which is what made me think of adding saffron. I’m glad I did, because the flavor of the saffron with the garlic, basil and tangerine juice was so amazing. Here’s how I made this: In a glass or ceramic baking dish, add organic chicken pieces, season with kosher salt and pepper. Marinade with a mixture of 3 or 4 minced or crushed garlic cloves, the juice of 1 tangerine, a big drizzle of olive oil, fresh chopped basil, and a few saffron threads. Cover the dish and let it sit in the fridge for about 20 minutes to an hour. Heat oven to 375. Bake the chicken for 20 minutes at 375, baste with the pan juices, and reduce the heat to 325. Bake for an additional 45 min - 1 hour basting with pan juices two or three times more, until cooked through. An instant read thermometer should read 170 degrees. Serve with rice or risotto.

Garlicky Saffron and Basil Chicken

This was the best chicken! Yum! I made rice to go with this, which is what made me think of adding saffron. I’m glad I did, because the flavor of the saffron with the garlic, basil and tangerine juice was so amazing. Here’s how I made this:

In a glass or ceramic baking dish, add organic chicken pieces, season with kosher salt and pepper. Marinade with a mixture of 3 or 4 minced or crushed garlic cloves, the juice of 1 tangerine, a big drizzle of olive oil, fresh chopped basil, and a few saffron threads. Cover the dish and let it sit in the fridge for about 20 minutes to an hour.

Heat oven to 375. Bake the chicken for 20 minutes at 375, baste with the pan juices, and reduce the heat to 325. Bake for an additional 45 min - 1 hour basting with pan juices two or three times more, until cooked through. An instant read thermometer should read 170 degrees. Serve with rice or risotto.

Notes

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  5. panda-tracks said: this looks amazing! :]
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