Shout out to Mark and Jean for sharing this recipe they clipped from a magazine (no idea which one!). When using rhubarb, it's usually a dessert loaded with sugar. This is a great savory option and it is loaded with complex flavor. And, it is super easy and fast to assemble. Who doesn't love that?!?
Rhubarb, Ginger, and Saffron Baked Chicken
2 1/2 c. rhubarb, cut in 1/2 inch pieces, fresh or frozen (thawed)
2 c. thinly sliced red onion
3 T. chopped, peeled fresh ginger
2 cloves garlic, chopped
2 T. olive oil
1 t. kosher salt
1 t. ground pepper
1 t. ground ginger
big pinch of saffron
8 small bone-in skinless chicken thighs (2 1/2 - 3 lbs. total)
1/4 c. white wine
1/3 c. packed light brown sugar
1/4 c. sliced almonds, toasted (I forgot these, but can see where they would be a nice touch, but not necessary!)
1/4 c. coarsely chopped fresh cilantro (also forgotten and not missed!)
Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon, and saffron in a large bowl.
Add the chicken and mix thoroughly.
Transfer the mixture to a 9x13 baking dish, keeping the chicken in a single layer.
Add the wine and sprinkle with the brown sugar.
Bake the chicken at 350 degrees, basting once or twice, until 165 degrees, or about 50-60 minutes (mine took just over 50 minutes).
Serve with sprinkled almonds and cilantro.
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t = teaspoon
T = tablespoon
c = cup
lb = pound
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