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
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.
RHUBARB GINGER CHICKEN THIGHS
This is a recipe that I threw together from ingredients that I had in the house - It was very tasty but the ingredients may not be what you have in your house like right now -. The rhubarb/Ginger preserve that I used is "Robertson's" ready bought but if you have your own Rhubard/Ginger it'll work. If you like hot use more chili flakes
Provided by Bergy
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prehet oven to 375°F.
- Rinse the thighs under cold water and dry on paper towels.
- Mix together the preserve, mustard and chili flakes.
- Place the thighs in an oven proof dish large enough that they are spread but touching.
- Spoon the Preseve mixture evenly over the thighs.
- Bake in 375F oven for apprx 25 minutes or until the thighs are done.
- If they are not properly browned place under the broiler for a few minute but be careful that you don't nurn them!
Nutrition Facts : Calories 257.1, Fat 6, SaturatedFat 1.4, Cholesterol 114.5, Sodium 267, Carbohydrate 21.6, Fiber 0.9, Sugar 14.7, Protein 27.8
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
DIRTY P'S GARLIC-GINGER CHICKEN THIGHS
Steps:
- Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
- Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Provided by Bon Appétit Test Kitchen
Categories Chicken Bake Quick & Easy Dinner Cucumber Spring Rhubarb Green Onion/Scallion Chile Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
- Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
- Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
- Serve chicken with rhubarb salsa alongside.
CHICKEN THIGHS WITH GINGER-PEACH SAUCE
This sweet and sour chicken main dish has become a favorite recipe to prepare on Sunday. It's easy to prepare and requires very little clean up, plus the slow cooker leaves me plenty of time to do other things. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place chicken in a 4-qt. slow cooker coated with cooking spray. Top with peaches and raisins. In a small bowl, combine the preserves, chili sauce, ginger, soy sauce and garlic. Spoon over top., Cover and cook on low for 4-5 hours or until chicken is tender. Serve with rice if desired.
Nutrition Facts : Calories 314 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.
GINGER RHUBARB CRISP
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.
Provided by Mary Margaret Briggs
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
- Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
- Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g
RHUBARB GINGER JAM
A spin on rhubarb jam. Just enough ginger to wake up your taste buds!
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h15m
Yield 15
Number Of Ingredients 5
Steps:
- Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
- Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 163 calories, Carbohydrate 41.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 40.4 g
ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT
In this simple, homey weeknight dinner, boneless chicken thighs are tossed with garlic, herbs and red-pepper flakes, then roasted along with lemon wedges in the pan. As the lemons brown, their acids mellow, becoming softer and sweeter. When squeezed over the chicken for serving, they offer a rounded tang that's complemented by dollops of cucumber-flecked yogurt and chopped fresh mint. The combination of cucumbers and yogurt is a classic across many cultures, from Indian raita to Persian mast-o khiar to Greek tzatziki and beyond. For this recipe, be sure to use thick Greek-style or other strained yogurt (such as labneh) or substitute sour cream. Thinner yogurt will make the sauce runny. Serve this over rice or with flatbread to catch the juices and the cucumber yogurt.
Provided by Melissa Clark
Categories poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
- Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
- As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
- To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.
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.
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RHUBARB, GINGER & SAFFRON BAKED CHICKEN RECIPE
From eatingwell.com
5/5 (2)Total Time 1 hr 10 minsCategory Baked Chicken Thigh RecipesCalories 515 per serving
- Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon and saffron in a large bowl. Add chicken and mix thoroughly.
- Transfer the mixture to a 9-by-13-inch baking dish, keeping the chicken in a single layer. Add wine and sprinkle with brown sugar.
- Bake the chicken, basting once or twice, until an -instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 50 minutes to 1 hour. Serve sprinkled with almonds and cilantro.
RHUBARB AND GINGER GLAZED CHICKEN WITH SPICED ROASTED …
From riverford.co.uk
Servings 2Total Time 1 hr 10 mins
- Peel and finely dice the onion. Heat 1 tablespoon of oil in a small saucepan. Add the onion and cook on a low heat for 8 minutes, stirring now and then to stop it catching. Meanwhile, preheat your oven to 210°C/Gas Mark 6.
- Peel and finely grate enough ginger so you have 1 tablespoon worth (use a little less, 1-2 teaspoon if you prefer less of a ginger kick). Peel and finely chop or crush 1 garlic clove. Wash the rhubarb and thinly slice (about 1cm).
- Wash the potatoes, leaving the skins on. Chop them into smallish chunks, not too large, so they cook in time. Toss them in a baking dish in just enough oil to coat. Season with salt and pepper.
- Once the onion has cooked for 8 minutes, add the ginger, garlic and rhubarb. Stir for 1 minute. Add the tomato ketchup, Worcester sauce, vinegar, dark brown sugar and season with a little salt and pepper. Add 75ml (5 tablespoons) of water. Bring up to the boil, lower the heat and simmer, stirring now and then, until the rhubarb is pulpy and soft, about 4-5 minutes.
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