Rhubarb, Ginger & Saffron Baked Chicken

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°F.
  2. Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
  3. 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.
  4. 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.

Nutrition information

  • 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
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1 other carbohydrate, 5½ lean meat, 2 fat

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