Name: Rhubarb Curry Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chopped rhubarb - 4 cups; Orange, peeled and chopped - 1 large; White sugar - 2 cups; Grated orange zest - 2 teaspoons; Water - ½ cup; Curry powder - 1 tablespoon; Salt - 1 teaspoon; Skinless, boneless chicken breast halves - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Curry Chicken

1. Chopped rhubarb - 4 cups

2. Orange, peeled and chopped - 1 large

3. White sugar - 2 cups

4. Grated orange zest - 2 teaspoons

5. Water - ½ cup

6. Curry powder - 1 tablespoon

7. Salt - 1 teaspoon

8. Skinless, boneless chicken breast halves - 4

How to cook deliciously - Rhubarb Curry Chicken

1. Stage

Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.

2. Stage

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.

3. Stage

Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.

4. Stage

Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.

5. Stage

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.