Rating: 5 stars
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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


Recipe Summary

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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 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.

Nutrition Facts

2 pieces chicken & 3/4 cup sauce
515 calories; protein 39.8g; carbohydrates 30.8g; dietary fiber 3.6g; sugars 21.6g; fat 24.6g; saturated fat 5.3g; cholesterol 132.7mg; vitamin a iu 242.4IU; vitamin c 11.3mg; folate 30.8mcg; calcium 137.5mg; iron 3mg; magnesium 69.3mg; potassium 695.6mg; sodium 403.5mg; thiamin 0.2mg; added sugar 18g.

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