Chicken Thighs in Rhubarb Sauce

Season chicken pieces with salt.

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.

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.

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.