Rhubarb Curry Chicken

Ingredients

• Servings: 4
• 4 cups chopped rhubarb
• 1 large orange, peeled and chopped
• 2 cups white sugar
• 2 teaspoons grated orange zest
• 1/2 cup water
• 1 tablespoon curry powder
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 45 mins


• 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.