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These Spanish tapas are a snap to make.
In a small bowl combine the saffron and water. Allow to steep until the saffron threads have dissolved.
In a large Ziploc bag, add saffron liquid, garlic, salt, paprika, oregano, oil and lemon. Seal bag and smoosh to combine ingredients. Yes, smoosh is a technical term.
Cut up chicken into bite size pieces. Add chicken to marinade and allow to marinate at least 6 hours, overnight is best.
If using bamboo skewers allow to soak in water for at least 30 minutes. Heat your grill to medium or set your oven to broil. Grill or broil skewers 3 minutes per side or until middle is no longer pink.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!