Saturday, August 13, 2016

Rhubarb Curry Chicken


  • 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


    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.

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