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RHUBARB, GINGER & SAFFRON BAKED CHICKEN

RHUBARB, GINGER & SAFFRON BAKED CHICKEN

This easy baked chicken recipe is perfect for entertaining because you can mix most of the ingredients together ahead of time.

 

MAKES 4 SERVING/ TOTAL TIME 60 MINUTES

INGREDIENTS

2 ½ cups sliced rhubarb (1/2 inch),

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 chicken thighs

¼ cup white wine

⅓ cup packed light brown sugar

¼ cup sliced almonds, toasted

¼ cup coarsely chopped fresh cilantro

METHOD


STEP 1

Preheat oven to 350 degrees F.

STEP 2

Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.


STEP 3

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.

STEP 3

Bake the chicken, basting once or twice, until an -instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 50 minutes to 1 hour. Serve sprinkled with almonds and cilantro.

 

Nutrition Value

515 Kcal,

24.6g fat,

5.3g saturated fat,

3.6g fiber,

39.8g protein,

30.8g carbs

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