Moroccan Spiced Rhubarb-Ginger Chicken
Ginger and rhubarb is a winning combination! This is an easy, do-ahead, and very yummy meal.
Great served over rice or cous cous.
2 c. ½” sliced rhubarb
3 Tbsp. thinly slivered green or red onion
1/2 tsp. fresh ginger, minced or grated (use 1 tsp. if you like it spicy)
1 small clove garlic, minced or pressed
2 Tbsp. olive oil
¾ tsp. ground ginger
¼ tsp. cinnamon
Salt and pepper
4 bone-in, skinless chicken thighs -or use 2 boneless, skinless breasts, cut to thigh size
¼ c. white wine
¼ c. maple syrup
Preheat oven to 375°. Grease a 8" baking dish.
In a bowl, combine rhubarb, onion, fresh ginger, garlic, oil, ginger, cinnamon, and a seasoning of salt and pepper. Add the chicken pieces, tossing to coat thoroughly; turn all into prepared baking dish.
Note: You can cover and refrigerate at this point for up to 24 hours. If you do, let sit at room temp about 30 minutes before continuing.
Whisk together the wine and maple syrup, and pour over the chicken.
Bake for about 30 minutes, or until done (165°), and juices run clear. Baste a couple of times to keep chicken moist.
Garnish if desired with toasted, slivered almonds and snipped parsley, mint, or cilantro.
Recipe created or adapted by Liz Talley, Urban Graze
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