Rhubarb, Ginger & Saffron Baked Chicken

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

April McGreger
Source: EatingWell Magazine, March/April 2015
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Ingredients

Directions

  • Preheat oven to 350 degrees F.

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  • 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.

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

Serving Size: 2 pieces chicken & 3/4 cup sauce
Per Serving:
514.7 calories; protein 39.8g 80% DV; carbohydrates 30.8g 10% DV; exchange other carbs 2; dietary fiber 3.6g 14% DV; sugars 21.6g; fat 24.6g 38% DV; saturated fat 5.3g 26% DV; cholesterol 132.7mg 44% DV; vitamin a iu 242.4IU 5% DV; vitamin c 11.3mg 19% DV; folate 30.8mcg 8% DV; calcium 137.5mg 14% DV; iron 3mg 17% DV; magnesium 69.3mg 25% DV; potassium 695.6mg 20% DV; sodium 403.5mg 16% DV; thiamin 0.2mg 15% DV; added sugar 18g.
Exchanges:

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

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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FreshCilantro
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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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