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



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


  • 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.

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

433 calories; 17.1 g total fat; 109 mg cholesterol; 1037 mg sodium. 36 g carbohydrates; 34.1 g protein; Full Nutrition