The Recipes

Rhubarb Chicken

In trying to cook seasonally, I picked up some rhubarb.  What the heck to do with rhubarb if I'm not making a group dessert?  Chicken and savory rhubarb, I say.

Rhubarb Chicken


- 1 bone-in, skinless chicken breast (feel free to leave it on, I was trying to cut a few calories)
- 1/4 small yellow onion, diced
- 2 ribs of rhubarb. diced
- 1 garlic clove, minced
- 1/2 c. Greek yogurt
- 1/2 orange, juiced
- 1/2 c. chicken stock
- 2 T. of olive oil, plus more for cooking
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- salt
- pepper

Mix the yogurt with the cumin, 2 T. of olive oil, coriander, orange juice, salt, and pepper.  Add the chicken breast to the marinade and leave it in the refrigerator for at least 1-2 hours.

Remove the chicken from the fridge and let it come to room temperature.  Preheat the oven to 350 degrees.

In a cast-iron or other oven-safe skillet, heat 1 T. of olive oil.  Add the chicken breast to the oil, cooking it for 2-3 minutes per side; long enough for a brown crust to develop.  Remove the chicken breast and set aside.

Add the onion and rhubarb to the pan and season with salt.  Cook over medium heat until soft; about 7 minutes.  Add the garlic and stir to combine.  Add the stock and season with salt and pepper.  Nestle the chicken back into the pan and transfer to the oven.

Cook for 25 minutes, or until the chicken is cooked through.

Serve as is, or alongside a starch such as rice or smashed potatoes.