13th Century Saffron Chicken Thighs

 

1 ½ kg boneless/skinless chicken thighs
8 large minced crushed cloves
3 TBSP mustard
3 TSP saffron
3 TSP of hot sauce
100 ml dark beer
100 ml no sugar added orange or passion fruit juice
Salt and pepper to taste

Preheat the oven at 350ºF.
Clean the chicken thighs well. Slightly dry it with paper towel.
Based it with salt, pepper and crushed garlic. Reserve it in your fridge for 12 hours or overnight.
In a large bowl, combine mustard, saffron, hot sauce and beer. After obtained a thick “paste”; base the chicken tights one at the time it.
Arrange the meat in an oven proof casserole slightly greased and pour your choice of juice over it.
Bake it uncovered for about 40 minutes or until chicken is fully cooked; turning chicken half way through. They should have that beautiful yellow/golden look on boths side when they're done.

After the chicken tigths are fully cooked; take it out of the casserole and reserve.
You can if you wish,make a delicious low fat gravy to go with it.
You should have a liquid left on the casserole. Place the liquid in a sauce pan and bring it to boil in low temperature; always stirring it. You should not have a grassy liquid, but if you do; gently try to separate the fat from the liquid with a small spoon. It it takes a little bit of time, but it’s better than have fat gravy going onto your table.
Take a couple of TBS of that liquid and let cool down for 1 minute or 2. Add 1 TBS of corn starch and mixed well, add a little bit of milk and keep mixing it. After you have a smooth mixture, slowly pour it in the reaming liquid that is slowly being cooked. You are going to have very tasty gravy to go with your stunning and delicious chicken tights.
Arrange it in a serving dish and enjoy it with a green salad and/or your choice of rice.