Spring weather will arrive eventually and with it comes rhubarb. Normally only found in pies and crumbles here is a great alternative.
Ingredients
2 tbsp + 3 tbsp oil
1/4 tsp + 1/4 tsp kosher salt
1/4 tsp cayenne pepper
2 tsp coriander
2 tsp cumin
2 tsp ginger, minced
1 tsp curry powder
2 tsp mango powder
1 onion, chopped
1-1/4 cups orange juice
1/2 pound rhubarb, ends trimmed, cut into 1/2″ pieces
1 kilo chicken thighs, boneless, skinless
1/2 tsp freshly ground black pepper
1/3 cup brown sugar
Method
Preheat oven to 425-degrees.
In a medium saucepan, heat 2 tbsp oil over medium heat and saute onions for 2 minutes,
Add 1/2 tsp salt, cayenne pepper, coriander, cumin, ginger, curry powder and mango powder and saute for an additional minute.
Add orange juice and rhubarb, bring to a boil and cover and let simmer for 10 minutes over medium heat. Stir, re-cover and let cook for an additional 10 minutes. The rhubarb should be reduced to a sauce.
In a large skillet, heat remaining oil on medium-high. Place chicken in pan and season with remaining salt and black pepper. Brown chicken for 3-4 minutes on each side.
Place chicken into a greased 9×13 baking dish and cover with rhubarb mixture; sprinkle with brown sugar.
Place baking dish into the oven and bake for 30-40 minutes.
Originally published at haggisandherring.com