Chicken Thighs in Rhubarb Sauce

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

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 1 (14.5 ounce) can diced tomatoes
• 6 cloves garlic, minced
• 2 teaspoons ground turmeric
• ½ teaspoon red pepper flakes, or more to taste
• 2 ½ cups chicken broth, or as needed
• 2 red onions, thinly sliced
• 4 chicken leg quarters, cut into thighs and drumsticks
• 1 tablespoon saffron
• ½ tablespoon freshly ground black pepper, or more to taste
• 1 pound rhubarb, peeled and chopped
• 4 tablespoons honey, or more to taste
• 3 tablespoons lime juice, or to taste

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.