| Contributed by Ann Marchand | |
| Prep Time: Active Prep: 25 mins Total: 45 mins | Servings: 4 |
Ann says:
Rhubarb is prolific in our spring garden and it's the first thing that can be shared with friends. This combination of chicken and rhubarb was given to me after an exchange of rhubarb with an SMC member. It has a great sauce that is unusual paired with rhubarb. Recipe credit to Martha Stewart.
Ingredients:
4 small boneless skinless chicken breast halves, patted dry (about 1 1/2 lbs)
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 T extra-virgin olive oil
2 c thinly sliced onions (from 1 large onion or 2 small)
2 T minced garlic (from 4 to 5 cloves)
4 t peeled minced ginger (from 2-inch piece)
1 t ground cumin
1/2 t ground turmeric
2 t sugar
3/4 c low-sodium chicken broth
8 oz rhubarb, (appr 2 c) halved if thick, cut into 2-inch pieces
1/2 c chopped fresh cilantro, plus leaves for serving
Cooked rice or flatbread, for serving
Directions:
Preheat oven to 400°F. Season chicken with salt and pepper and dust with flour, tapping off excess. Heat a large oven proof skillet (preferably cast iron) over medium-high heat. Swirl in 2 T oil. Place chicken in skillet, skinned side down and cook until browned and easily releases from pan, about 4 minutes; flip and brown second side, about 2 minutes. Transfer to a plate.
Reduce heat to medium. Add remaining 1 T oil, onion, garlic, and ginger to pan. Season with salt and pepper and cook, stirring frequently, until onions are translucent, about 3 minutes. Add cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in broth and rhubarb and bring to a boil on top of stove.
Nestle chicken back into pan. Transfer to oven and roast until chicken is cooked through, about 10 minutes. If rhubarb is still underdone, remove chicken to a plate, tent with foil and return pan to oven until rhubarb is just tender, 3 to 4 minutes. (Be careful, it's easy to overcook rhubarb and you don't want it to completely fall apart.) Stir in cilantro, then return chicken to pan, turning to coat in sauce. Serve chicken and sauce over rice or with flatbread, sprinkled with more cilantro.
Substitutions, Options, Meal Suggestions:
Recipe suggests chicken breasts that are on the smaller side for this recipe; if working with large, you can halve on the diagonal and remove the smaller, pointed ends first so they don't overcook. This does produce a nice sauce so serving rice or other grain will complement
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