RHUBARB AND HONEY CHICKEN
The sauce on this honey chicken is like a sweet-tart spin on teriyaki. Everyone who has tried it raves about it-even my husband, who's not usually a rhubarb lover. -Rachel Beach, Whitley City, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Combine flour and poultry seasoning. In another bowl, whisk egg and milk. Dip chicken, 1 piece at a time, into flour mixture, then into egg mixture; coat again with flour mixture. , In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Place in a greased 13x9-in. baking dish., For sauce, combine cornstarch and 1-1/2 cups cold water in a large saucepan until smooth; stir in brown sugar, honey and soy sauce. Pulse rhubarb, onion, garlic and remaining water in a food processor until blended. Stir into cornstarch mixture. Bring to a boil over medium heat; cook and stir until thickened, 2-3 minutes. Pour over chicken., Bake, uncovered, until a thermometer inserted into a thigh reads 170°, 35-40 minutes.
Nutrition Facts : Calories 639 calories, Fat 25g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 565mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 2g fiber), Protein 34g protein.
SKILLET CHICKEN WITH RHUBARB
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you'll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
Provided by Melissa Clark
Categories easy, weekday
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
- Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
- Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
- Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
- Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 48 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 81 grams, SaturatedFat 23 grams, Sodium 1797 milligrams, Sugar 6 grams, TransFat 1 gram
ROAST CHICKEN WITH RHUBARB BUTTER AND ASPARAGUS
Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.
Provided by Maranda Engelbrecht
Categories Chicken Roast Low Fat Kid-Friendly Dinner Lemon Asparagus Healthy Low Cholesterol Rhubarb Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until rhubarb is soft but not falling apart, about 5 minutes. Drain over a small bowl. Reserve cooking liquid and rhubarb separately; let cool.
- Mix rhubarb and butter in a small bowl until smooth; season with salt and pepper. Set aside 1 tablespoon rhubarb butter for vegetables.
- Preheat oven to 400°F. Place chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath skin to loosen and rub flesh all over with remaining rhubarb butter (try not to tear skin). Drizzle chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter thyme over, and season with salt and pepper.
- Roast chicken until skin is browned and crisp and meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40-50 minutes. Let rest 10 minutes.
- Meanwhile, prepare grill for mediumhigh heat (or heat a grill pan over medium-high). Toss asparagus in a large bowl with remaining 1 tablespoon oil; season with salt and pepper. Grill asparagus and lemons (cut side down), turning asparagus often, until stalks are just tender, 2-3 minutes. Let lemon halves cool.
- Toss asparagus with reserved rhubarb butter. Serve chicken and asparagus with any pan juices drizzled over with grilled lemons for squeezing over.
HOT AND SOUR RHUBARB WITH CHICKEN
This recipe has such an amazing combination of flavours. It's very loosely based on a Jamie Oliver recipe, but is now quite different. The fresh coriander is absolutely essential.
Provided by Kitzy
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C.
- Put the chicken pieces in a casserole dish.
- Mix all the marinade ingredients (rhubarb through to ginger) in a bowl, then pour over the chicken. Mix together.
- Place in the oven and bake for around 45 minutes, or until the chicken is cooked through. Check it a couple of times whilst cooking as you may need to give it a stir to stop it sticking.
- Just before the chicken is cooked, boil some water in a saucepan and cook the noodles.
- Drain the noodles, serve and ladle the chicken and sauce over. Add a generous amount of fresh coriander to the top and half a lime on the side.
Nutrition Facts : Calories 659.6, Fat 17.2, SaturatedFat 4.8, Cholesterol 155.8, Sodium 1123.1, Carbohydrate 83.5, Fiber 5.9, Sugar 21.9, Protein 44.6
DORITO CHICKEN BITES WITH 1UP SAUCE RECIPE BY TASTY
Here's what you need: chicken breast, Doritos Nacho Cheese-Flavored Tortilla Chips, all purpose flour, eggs, mayonnaise, sour cream, garlic powder, onion powder, black pepper, salt, blue cheese, hot sauce, butter, fresh chive
Provided by Kyle Richmond
Categories Appetizers
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees. Place the doritos in a food processor (or use a large resealable bag and rolling pin to finely crush the chips) and blitz until the chips become a fine crumb. Transfer the pulsed chips to a bowl. Add the flour and eggs to their own respective bowls, then begin breading the chicken. Dip each piece of chicken in the flour, then the egg, then the chip crumbs and toss around to coat evenly. Repeat for each piece of chicken, then transfer to a parchment lined baking tray. Bake for 14 - 16 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- While the chicken bakes, start to make the 1UP sauce. In a food processor combine the mayo, sour cream, garlic powder, onion powder, pepper, salt, and blue cheese. Pulse well to combine evenly, then transfer to your serving bowl and set aside.
- In a separate bowl, whisk together the hot sauce and melted butter. When the chicken bites are cooked, remove from the oven and toss in the hot sauce and butter. Top with freshly sliced chives and serve alongside the 1UP sauce.
- Enjoy!
CHICKEN THIGHS IN RHUBARB SAUCE
This is one of my favorite savory dishes with rhubarb - the sauce is fruity yet peppery.
Provided by Marianne
Categories Meat and Poultry Recipes Chicken
Time 2h5m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken pieces with salt.
- Heat olive oil in a deep skillet over medium heat. Cook chicken until browned on all sides, 5 to 10 minutes. Remove and set aside.
- Add onions to the skillet; cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with turmeric, black pepper, and red pepper flakes and cook for 1 minute. Add tomatoes and cook until lightly reduced, about 5 minutes. Add rhubarb, honey, lime juice, and saffron; mix well. Return chicken to the skillet.
- Pour in chicken broth. Bring to a boil, reduce heat, and simmer uncovered, stirring occasionally, until chicken is very tender, 1 1/2 to 2 hours. Season with salt.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 36 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 4.6 g, Protein 34.1 g, SaturatedFat 3.6 g, Sodium 1037.5 mg, Sugar 24.4 g
BAKED CHICKEN AND RHUBARB
Make and share this Baked Chicken and Rhubarb recipe from Food.com.
Provided by Charlotte J
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils.
- Simmer, stirring frequently, until clear and thickened about 2 minutes.
- Add lemon juice.
- Set aside to cool.
- Place chicken in a shallow baking dish.
- Brush with butter and sprinkle with salt.
- Bake uncover at 375 degrees for 30 minutes.
- Spoon rhubarb sauce over chicken.
- Sprinkle with cinnamon and nutmeg.
- Return to oven and bake 20 minutes longer.
- Spoon sauce over chicken and serve.
RHUBARB HOT DISH
This is a family favorite that my mother has made for as long as I can remember. It's name doesn't do it justice, it is a great custard dessert.
Provided by Katrina Strilcov Hetletvedt
Categories Custards and Puddings
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the eggs in a large bowl. Stir in the milk and cream; set aside. Combine the sugar and flour in a separate bowl. Pour the sugar mixture into the egg mixture, then stir until well combined. Fold in the rhubarb. Pour into a casserole dish, and sprinkle with cinnamon.
- Bake in a preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 33.3 g, Cholesterol 114.2 mg, Fat 13.9 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 58.2 mg, Sugar 27.8 g
SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
- Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
- While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
- Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
- Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
SWEET 'N' SOUR RHUBARB SAUCE
For a truly yummy sauce to serve over chicken, turkey or pork, try this recipe. It has the great combination of being sweet and sour at the same time.-Sharon Logan, Fort Atkinson, Wisconsin
Provided by Taste of Home
Time 25m
Yield 3-3/4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until rhubarb is tender and sauce is thickened. Serve over chicken, turkey or pork.
Nutrition Facts : Calories 116 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
PAN ROASTED CHICKEN WITH RHUBARB
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce for bonesless, skinless chicken breasts, imparting flavor to every bite.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 14
Steps:
- 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 tablespoons 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 tablespoon 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.
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