Most of the time we associate rhubarb with desserts or sweet foods, but you can use rhubarb in your main course too. This recipe gives you the perfect sweet to salt ratio.
Ingredients:
4-6 bone-in, chicken thighs
Kosher salt
Freshly ground black pepper
2 tablespoons coconut oil
2 medium shallots, finely chopped
2 teaspoons of ginger
1 teaspoon ground cardamom
1/2 cup dry sherry
1 cup free range chicken stock
1/4 cup honey
1/4 cup juice from an orange
1 pound rhubarb, medium diced
1/2 cup of unsweetened coconut flakes
Directions:
Heat the oven to 375°F and arrange a rack in the middle.
Heat the oil in a large, skillet next place chicken thighs. Cook on both sides of the chicken till they are both golden brown (about 5 minutes per side)You will have to flip the chicken. Transfer the thighs to a plate and repeat with the remaining chicken.
Reduce the heat to medium and with the remaining fat and oil add the shallots, ginger, and cardamom, season with salt and pepper, and sauté until the shallots soften. Pour in the sherry, and chicken stock and reduce heat. Next add fresh oranges and honey stirring to combine. Let simmer for 8 minutes and then add the chicken back into the skillet. Top with rhubarb and continue to simmer with chicken and rhubarb for 15 -20 minutes.
*Make sure the chicken has no pink in the middle.
Enjoy!
Fit Chic