photo by Paulette Tavormina

A succulent chicken dish full of delicious flavor. And you’ll never have to ask what you can do with rhubarb again.

Ingredients (serves 4)

2¼ teaspoons coarse salt

1½ teaspoons garam masala

1½ teaspoons sugar, ¾ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon freshly ground black pepper

8 bone-in/skin-on chicken thighs

3 tablespoons olive oil, ¼ cup flour

3 garlic cloves (thinly sliced)

¼ cup finely chopped shallots

1 cup chicken broth

¼ cup red currant jelly

2 tablespoons orange juice

2 tablespoons unsalted butter

¾ pound rhubarb cut into 1-inch lengths

a handful of chopped cilantro

a few dashes of red pepper flakes

Additional Information

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m


Preheat the oven to 350.

In a large bowl, combine salt, garam masala, sugar, ginger, cardamom, and black pepper.

Add the chicken and rub the spice mixture into the skin.

In a large ovenproof skillet, heat the olive oil over medium heat. Dredge the chicken in the flour. Then add the chicken to the skillet and cook for 2-3 minutes per side, or until browned.

Add the garlic and shallots to the pan and cook for 2 minutes, stirring frequently. Add the broth, jelly, and orange juice, and bring to a boil. Return the chicken to the pan, cover, and place in the oven. Bake for 30-35 minutes. Meanwhile, in a large skillet, heat the butter over medium heat. Add the rhubarb and cook, stirring occasionally, until tender, but not mushy. When the chicken is cooked through, stir the rhubarb into the pan juices and serve the chicken topped with the sauce and rhubarb.

Finish the entire dish with chopped cilantro and a few dashes of red pepper flakes


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Simple, delicious, and classic. Each of the 100+ recipes in The Beekman 1802 Heirloom Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. We hope you love our recipes as much as we do, and make them over and over again until they're your own heirlooms.
Cultivate a Better Life
by Josh and Brent

Reader Comments

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Margaret Brooks

I saw this recipe and had just harvested some rhubarb, so . . . I made some substitutions, not to have to shop, chicken breasts instead of leg/thighs, homemade crab apple jelly, instead of red currant. Also the rabbits had just decimated almost all the cilantro I’d planted, so I eked out what I could and added a little lemon verbena. Result may not have been quite as intended but was delicious. Loved having a recipe to use rhubarb in a savory dish. One editorial note: you need to say to remove the chicken from the skillet before sauteeing the shallots and garlic. If user doesn’t read ahead to the point where it says “return,” they might miss this.

June connors

This recipe is fantastic!!! I took a cooking class from Josh and Brent at Stonewall kitchen,which was a blast, and they made this! I’ve made it many times since! Thanks guys!