This is a wonderful savory rhubarb dish with chicken; the rhubarb is cooked slowly into a fruity, spicy sauce with saffron.
Preparation Time
15 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 5 mins
Calories
434 Calories
Recipe Instructions
Step 1
Season chicken pieces with salt.
Step 2
Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
Step 3
Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
Step 4
Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.
Ingredients
salt to taste
2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes
6 cloves garlic, minced
2 teaspoons ground turmeric
2 red onions, thinly sliced
4 chicken leg quarters, cut into thighs and drumsticks
1 tablespoon saffron
1 pound rhubarb, peeled and chopped
4 tablespoons honey, or more to taste
3 tablespoons lime juice, or to taste
0.5 teaspoon red pepper flakes, or more to taste
2.5 cups chicken broth, or as needed
0.5 tablespoon freshly ground black pepper, or more to taste
