Tuesday, June 4, 2013

Tuesday a great day for a new recipe using that wonderful spring Rhubarb

Harvested the first rhubarb of the season on the weekend, and need to use up what I havent frozen.

Sounds like time to offer a recipe, that isnt one that has been seen a million times before. I like this one from Epicure magazine, chicken with a rhubarb salsa, yum!




Spicy Chicken Thighs with Rhubarb-Cucumber Salsa 4
 

Ingredients

  • 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
  • 2 garlic cloves
  • 2 scallions, thinly sliced, white and green parts divided
  • 1 tablespoon soy sauce
  • 1/4 cup olive oil
  • 6 large skin-on, bone-in chicken thighs
  • Kosher salt
  • 1 1/2 cups 1/4" cubes rhubarb
  • 1 cup 1/4" cubes unpeeled seeded English hothouse cucumber
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh lime juice
  • Freshly ground black pepper

Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.

Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.

Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.

Serve chicken with rhubarb salsa alongside.


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