SC - honey-saffron glaze chicken

[Siegfried Heydrich]

Hmmmm . . . I don't have the recipe around any more (this was about 12 years
ago), but as I recall, it was a variant of your basic spiced honey glaze.
Honey and water proportionally, I used a white Rhine wine to kick it, and it
was spiced with ginger, a touch of anise, a couple of crushed cloves, a
pinch of allspice, and the saffron was more for color and flavor complexity.
It all went into a spice bag, with sultanas and a couple of dried apricots.
Simmer & remove scum, pitch the spices, and reduce. Thicken with arrowroot
if needed.
    I parboiled the chicken before glazing & roasting (that way, you KNOW
it's done) so the glaze wouldn't carmelize too much. Came out nice! Served
it with a rice & hazelnut pilaf and braised broccoli florets. Mucho
munchin'.

    Sieggy

>
> <<  it's in a honey-saffron glaze chicken >>
> recipe pleeeeeeeeeeeez!
> Phillipa