Rhubarb, Ginger & Saffron Baked Chicken

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.

Prep/Cook Time: 1 Hour 10 Minutes, Servings: 4

Ingredients

• 2½ cups sliced rhubarb (½inch), 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

Directions

1. Preheat oven to 350°F.
2. Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
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.
4. 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.
   

Nutritional Information

Per Serving: 514 calories; 25 g fat (5 g sat, 13 g mono); 133 mg cholesterol; 31 g carbohydrate; 18 g added sugars; 22 g total sugars; 40 g protein; 4 g fiber; 403 mg sodium; 694 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.