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
- 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