2½ cups sliced rhubarb ( ½ inch), fresh or frozen (thawed)
2 cups thinly sliced red onion
3 tablespoons chopped peeled fresh ginger
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
Big pinch of saffron
8 small bone-in, skinless chicken thighs (2½-3 pounds total)
¼ cup white wine
⅓ cup packed light brown sugar
¼ cup sliced almonds, toasted
¼ cup coarsely chopped fresh cilantro
Preheat oven to 350°F.
Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
Transfer the mixture to a 9-by-13-inch baking dish, keeping the chicken in a single layer. Add wine and sprinkle with brown sugar.
Bake the chicken, basting once or twice, until an -instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 50 minutes to 1 hour. Serve sprinkled with almonds and cilantro.
Make Ahead Tip: Combine chicken and seasonings (Step 2) and refrigerate for up to 24 hours. Let stand at room temperature for about 1 hour before continuing.
Serving size: 2 pieces chicken & ¾ cup sauce
Per serving: 515 calories; 25 g fat(5 g sat); 4 g fiber; 31 g carbohydrates; 40 g protein; 31 mcg folate; 133 mg cholesterol; 22 g sugars; 18 g added sugars; 242 IU vitamin A; 11 mg vitamin C; 138 mg calcium; 3 mg iron; 403 mg sodium; 696 mg potassium