This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.

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Recipe Summary

prep:
15 mins
cook:
1 hr 50 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken pieces with salt.

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  • 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.

Cook's Note:

Adjust seasoning to your personal taste - add more honey, if you like it sweeter, use curry powder instead of saffron and turmeric, or add extra chili powder for spice.

Nutrition Facts

434 calories; protein 34.1g 68% DV; carbohydrates 36g 12% DV; fat 17.1g 26% DV; cholesterol 108.8mg 36% DV; sodium 1037.5mg 42% DV. Full Nutrition