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Rhubarb, Ginger & Saffron Baked Chicken
Rhubarb, Ginger & Saffron Baked Chicken
3 Reviews
From: EatingWell Magazine, March/April 2015
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.
- By: April McGreger EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- 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
- Carbohydrate Servings: 2
- Exchanges: 1 vegetable, 1 other carbohydrate, 5½ lean meat, 2 fat
Reviews 3
October 23, 2017
By: FreshCilantro
Easy to make. Different flavors but very delicious. I did add a bit more brown sugar and almonds.
May 15, 2016
By: EatingWell User
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!
March 13, 2015
By: EatingWell User
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
