Ingredients
- 2½ cups sliced rhubarb ( ½ inch), fresh or frozen (thawed)
- 2 cups thinly sliced red onion
- 3 tablespoons chopped peeled fresh ginger
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Big pinch of saffron
- 8 small bone-in, skinless chicken thighs (2½-3 pounds total)
- ¼ cup white wine
- ⅓ cup packed light brown sugar
- ¼ cup sliced almonds, toasted
- ¼ cup coarsely chopped fresh cilantro
Directions
- Preheat oven to 350°F.
- Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
- Transfer the mixture to a 9-by-13-inch baking dish, keeping the chicken in a single layer. Add wine and sprinkle with brown sugar.
- Bake the chicken, basting once or twice, until a thermometer inserted into the thickest part without touching bone registers 165°F, 50 minutes to 1 hour. Serve sprinkled with almonds and cilantro.