Rhubarb, Ginger & Saffron Baked Chicken

Name: Rhubarb, Ginger & Saffron Baked Chicken
Total time: 1 h 10 min
Ingredients: 2 ½ cups sliced rhubarb (1/2 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 (2 1/2-3 pounds total); ¼ cup white wine; ⅓ cup packed light brown sugar; ¼ cup sliced almonds, toasted; ¼ cup coarsely chopped fresh cilantro

Rating: 5 stars

3 Ratings
3 Reviews

This easy baked chicken recipe is perfect for entertaining because you can mix most of the ingredients together ahead of time. While the chicken is baking, you can throw together a salad and make couscous or rice to sop up the delicious sauce from the chicken. Red onion is key here, as it helps the rhubarb retain its pink color even when baked. Source: EatingWell Magazine, March/April 2015

April McGreger

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Directions

Step 1

Preheat oven to 350 degrees F.

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Step 2

Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
Step 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.
Step 4

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.

Tips

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 Facts

Per Serving:

515 calories; 24.6 g total fat; 133 mg cholesterol; 403 mg sodium. 30.8 g carbohydrates; 39.8 g protein; Full Nutrition

Exchanges:

1 vegetable, 1 other carbohydrate, 5 1/2 lean meat, 2 fat

Reviews (3)

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3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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FreshCilantro

10/23/2017

Easy to make. Different flavors but very delicious. I did add a bit more brown sugar and almonds. Read More

EatingWell User

05/15/2016

Best non-dessert recipe for rhubarb I was looking for a recipe that used rhubarb that wasn't a dessert. This recipe is terrific for its use of rhubarb in a savory main course that is just delicious. As rhubarb in many ways tastes more like a fruit than a vegetable I was worried that my husband who really dislikes fruit mixed with his meat wouldn't like this dish. He loved it. The ginger saffron and rhubarb mix for a flavorful and colorful dish reminiscent of Indian cooking. I served it over brown/wild rice mixed and with fresh asparagus on the side. I used yellow onions instead of red onions and my rhubarb was still a nice red color. As with all rhubarb dishes be careful not to overcook as the rhubarb will break down and just become strings. Pros: best usage of rhubarb not in a dessert nice color Cons: not for those who dislike ginger or curries. Don't overcook your rhubarb! Read More

EatingWell User

03/13/2015

Unusual and delicious! I made this a few days ago. The recipe had an unusual combination of ingredients so I wasn't sure what to expect. Both my husband and I thought it was fantastic. I substituted boneless chicken thighs because that was what I had on hand. I served it with a brown rice/wild rice mixture to soak up the scrumptious sauce. I will definitely make this again whenever I can get rhubarb. Maybe I can find some frozen out of season. Pros: easy to prepare creative use of ingredients that go well together Cons: have to wait for rhubarb to be in season Read More

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