Rhubarb Curry Chicken Food
RHUBARB CURRY CHICKEN
A sweet curry dish that goes great with rice.
Provided by suzy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 4
Number Of Ingredients 8
Steps:
- Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
- Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
- Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
- Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 112.1 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 3.9 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 637.8 mg, Sugar 105.6 g
LEMON-RHUBARB CHICKEN
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.
- Melt butter in heavy large saucepan over low heat. Add 21/2 cups rhubarb, 1/4 cup shallots, and ginger; sauté until soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce. DO AHEAD Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.
- Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.
- Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.
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