It is impossible for me to describe the taste of Saffron without using the term, magickal. There is a reason that Saffron is a staple in this witch's kitchin'. Its unique and subtle taste, provides a fragrant, earthy, undertone to any dish.
What is Saffron?
Saffron (also known as Azafran in Spain) comes from the crocus sativus flower. At $16 per gram, Saffron is the most expensive spice in the world. While many believe that Saffron hails from Greece, you will find that Saffron is commonly used across many different cuisines and paths (Iran, Spain, Morocco, India, and more). It is said that Cleopatra would bathe in saffron-infused milk prior to meeting a potential suitor and that the Roman Emperor Nero was welcomed into Rome with streets lined in Saffron threads.
Crocus and Smilax may be turn'd to flow'rs,
And the Curetes spring from bounteous show'rs
I pass a hundred legends stale, as these,
And with sweet novelty your taste to please.
- Ovid, Metamorphoses, Year: 8 AD
Magickal Properties of Saffron
Attributed To: LOVE, BEAUTY, FERTILITY, HAPPINESS, HEALING, LUST
Deity: EROS, EOS
BLACKENED CHICKEN FETTUCINE IN A CREAMY-SAFFRON INFUSED SAUCE
- 1 chicken breast
- 1 tbsp blackening seasoning
- 8 oz fresh fettuccine noodles (can also use dry noodles)
- 3 tbsp butter (separated)
- 1/2 tsp seasoned salt or sazon
- 1/2 tsp of freshly ground pepper
- 2 garlic cloves (minced)
- 1/2 cup chicken stock or broth
- 1/2 cup dry white cooking wine (can sub for more broth above)
- 1 and 1/4 cups heavy whipping cream
- 3/4 cup of parmesan cheese (finely grated, not Kraft)
- 3oz sun dried tomato strips
- Saffron threads (will need a mortar and pestle)
- 1 tsp italian seasoning
- parmesan cheese (grated)
- parsley (finely chopped, optional)
- freshly ground pepper
- 2 slices of cooked bacon (crumbled)
- Grind 2 tsp. saffron threads, along with a pinch of salt, to a powder with a mortar and pestle.
Add a 1/4 cup of warm wine or broth.
Seep for at least 30 minutes, set aside.
- Preheat oven to 450 degrees
- Pat Chicken with paper towel
- Put oil on the meat on all sides, and dredge the meat onto the spices, covering all areas.
- Heat up a cast-iron skillet until smoking hot, searing each side of the meat for about 30 seconds.
- After blackening, put the skillet in the oven (or an oven safe dish, greased) to continue cooking for about 10 to 12 minutes or until cooked throughly)
- Remove from oven, let rest for 5 minutes prior to slicing, set aside.
- Cook pasta according to package instructions, remove pasta and set aside.
Turn heat to medium high. In a skillet, add remaining butter and garlic.
Cook garlic for 30 seconds until golden, then add saffron infused wine or broth.
Simmer, constantly stirring. Once mostly evaporated (about a minute or two), add chicken broth, cream, parmesan cheese, italian seasoning, and sun-dried tomatoes. Add your seasoning (or sazon) and pepper (to taste)
Simmer your sauce on medium for about 4 - 5 minutes or until your sauce thickens.
- Add in your cooked pasta, sliced chicken, and spinach.
- Toss with sauce and let it coat your pasta, (about 1-2 minutes while the sauce thickens further and spinach cooks)
- Top with crumbled bacon, parsley, grated parmesan cheese, and freshly ground pepper (to taste).