Today I'm making a chicken Tagine with olives and (homemade) preserved lemons. Just saying it makes me salivate.
Now I want to add Saffron to it, not so much for the color (I'll also add Turmeric) but because I just love the taste of Saffron. Thing is I'm wondering whether to rub and marinate the chicken with the saffron (along with all the other herbs and spices), or to wait until much much later in the process tonight, when the braising liquid is already simmering, to take a 1/2 cup of it and bloom the saffron threads into it and add it back to the liquid?
I've always learned to do it with the latter method, but most recipes I find suggest the earlier method. I'm wondering what the advantages of each method are?