Rhubarb, Ginger & Saffron Baked Chicken
Preheat oven to 350 degrees F.Advertisement
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 degrees 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.
1 vegetable, 1 other carbohydrate, 5 1/2 lean meat, 2 fat