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Rhubarb, Ginger & Saffron Baked Chicken

April McGreger
  • 70 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs, small bone-in skinless

1/2

inch 2 1/2 cups sliced rhubarb

1/4 cup

Cilantro, fresh

2 cloves

Garlic

3 tbsp

Ginger, fresh

1 tsp

Ginger, ground

2 cups

Red onion

1/3 cup

Brown sugar, packed light

1/2 tsp

Cinnamon, ground

1 tsp

Kosher salt

1 tsp

Pepper, ground

1

Big pinch Saffron

2 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds, toasted

1/4 cup

White wine