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Tomato and Saffron Braised Chicken Recipe
Ingredients

3-1/2 pounds chicken cut up
2 pounds ripe tomatoes chopped or 2 (28 ounces) cans plum tomatoes, juice discarded
6 medium garlic cloves chopped .1/2 medium onion, coarsely chopped
1 strip (1 inch x 3 inches) orange zest. 2 anchovies rinsed, patted dry and minced
15 Nicoise olives, pitted and coarsely chopped . 2-1/2 Tbsp olive oil
2 bay leaves. 1/2 tsp thyme. 1/8 tsp saffron threads, crumbled .
1/4 cup dry white wine. 1 cup chicken stock. 1/8 tsp cayenne pepper
2 Tbsp minced parsley. Salt and pepper
Instructions
Pat dry chicken pieces, sprinkle with salt and pepper. Peel and chop fresh tomatoes or drain, seed and chop canned tomatoes.
Heat 1-1/2 tablespoons olive oil in a 12-nch skillet and saute chicken until lightly browned. Transfer to a plate and set aside.
Heat remaining 1 tablespoon olive oil, add onion, bay leaf and thyme and saute until onions soften. Add garlic and saute until fragrant. Add saffron, white wine and simmer until wine almost evaporates. Add stock and simmer until liquid reduces to 1/2 cup about 8 minutes. Add tomatoes, cayenne, orange zest and anchovies.
Return chicken to pan and cook about 20 minutes on medium heat. Stir in olives and adjust seasoning. Garnish with chopped parsley and serve. Yield: 4 servings

As a guide a 1/4 to 1/2 teaspoon of saffron serves 6-8 people approx.> see below guide.
Amounts used in common recipes
Dishes Servings Saffron
Paella>. serving 6 - 8 > 1/2 tsp threads
Bouillabaisse serving> 6 - 8> 1/4 tsp threads
Risotto Milanese serving> 4 - 6 > 1/4 tsp threads
Saffron Cakes > 18 muffin sized cakes > 1/4 tsp threads


[size=12]Simple Saffron-Butternut squash soup recipe[/size]
Ingredients:

One large butternut squash
One can of coconut milk
Four cups homemade/organic chicken broth
5 to 10 pieces of saffron
A thumb-size piece of ginger
Method:

Soak saffron in coconut milk overnight in the refrigerator.
Cut butternut squash into four large pieces, place them skin side up on a baking tray and bake at 350 degrees Celsius for 45 minutes. Leave to cool.
Peel the skin off the butternut squash and place the squash in a food processor.
Add ginger and grind until smooth.
In a pot, add the saffron and coconut milk to the pureed squash and chicken broth.
Bring to a simmer.
Salt to taste and serve - hot or chilled.
Sources:

See here for more saffron -crocus sativus- recipes.

http://www.crocussativus.nl/index.php?page=64

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