with Tumeric and Tomatoes
Yield: Serves 4
Prep Time: 30 minutes
Cook Time: 1 hour
Wine Suggestion: Eroica Riesling
2 medium sized red onions
3 cloves garlic
4 chicken thighs
2 tablespoons olive oil
1 lb rhubarb
1 tablespoon pepper
2 teaspoons turmeric
1 28oz can diced tomatoes
6 tablespoons honey
1 pinch saffron
1 tablespoon lime juice
3 cups vegetable or chicken broth
Peel onions, cut in half and slice thinly. Peel and chop garlic. Wash rhubarb and cut into ½ inch slices. Pat chicken dry and sprinkle with salt. Heat the 2 tablespoons of olive oil in a 3 ½ -to 5 quart pan, add chicken and brown from all sides. Remove chicken onto a plate. Cook onions and garlic in the same pan for about 5 minutes, stir in the pepper and turmeric before adding the tomatoes. Cook for about 2 minutes then add honey, saffron, lime juice, rhubarb, broth and chicken with the juices. Cook uncovered on medium/low heat for an hour. Serve with rice or mashed potatoes.
