Chicken Thighs in Rhubarb Sauce recipe
All Recipes Meat and Poultry Recipes Chicken
Ingredients
- 4 chicken leg quarters, cut into thighs and drumsticks salt to taste 2 tablespoons olive oil 2 red onions, thinly sliced 6 cloves garlic, minced 2 teaspoons ground turmeric ½ tablespoon freshly ground black pepper, or more to taste ½ teaspoon red pepper flakes, or more to taste 1 (14.5 ounce) can diced tomatoes 1 pound rhubarb, peeled and chopped 4 tablespoons honey, or more to taste 3 tablespoons lime juice, or to taste 1 tablespoon saffron 2 ½ cups chicken broth, or as needed
Nutrition Info
- 433.5 caloriescarbohydrate: 36 gcholesterol: 108.8 mgfat: 17.1 gfiber: 4.6 gprotein: 34.1 gsaturatedFat: 3.6 gservingSize: -sodium: 1037.5 mgsugar: 24.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thighs in Rhubarb Sauce
Directions
-
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.