I had been looking in vain for rhubarb last week. I began to think that the season had passed here in North Carolina. But yesterday I was at Harris Teeter, and they had rhubarb so I bought all they had---about 10 lbs-- I guess. What I don't use right away I will freeze. I made a rhubarb-strawberry crisp for dinner last night, I remembered I had seen a chicken recipe in the NY Times that called for rhubarb so I googled and found it. I made it for dinner tonight. Chicken Tagine with Rhubarb a recipe from Martha Shulman
1 whole chicken, 4 to 4 1/2 pounds, cut into 10 pieces
Salt and pepper
- Season chicken on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat and add olive oil. When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side. Remove to a sheet pan.
- Pour off all but 2 tablespoons fat from the Dutch oven and add onion. Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes. Add carrot and leeks. Cook, stirring often, for 3 to 4 minutes, until vegetables are tender. Add garlic and cook, stirring, until fragrant, about a minute. Season with salt; add turmeric and paprika and stir.
- Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste. Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
- Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender. Stir in 1 to 2 tablespoons rhubarb syrup. Taste and adjust seasoning.
Rhubarb syrup (note the black seeds from a vanilla pod).
|Ready to eat.|
I served it with couscous to Joe and Bob (after their long day at the lab) and Dan and myself. It was quite tasty.