All Recipes Best Recipe 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 calories carbohydrate: 36 g cholesterol: 108.8 mg fat: 17.1 g fiber: 4.6 g protein: 34.1 g saturatedFat: 3.6 g servingSize: - sodium: 1037.5 mg sugar: 24.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

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