Rhubarb Glazed Chicken

Rhubarb Glazed Chicken

Like a lot of people, when I think of rhubarb, I first think of desserts like pie or cobbler. I had some rhubarb and could not decide what to do with it. I chopped it up and cooked it in a little water until tender. I ended up with 2 cups of cooked rhubarb. When I added the other ingredients and cooked it down until it was thick I  ended up with about 2 cups of glaze. It had a nice balance of sweet, tart and heat.  I used some of it as a glaze for chicken I was cooking. It would also be good on other meats or even on grilled veggies.

Rhubarb Glaze

2 c. cooked rhubarb

1 c. apple cider vinegar

1/4 c. brown sugar

2 T. honey

2 T. dried minced onion

1 T. hot sauce

1 T. paprika

2 t. minced garlic

1 t. Worcestershire sauce

1 t. cumin

1 t. cinnamon

salt to taste

Place all ingredients in a saucepan and cook over medium heat until thickened. Stir more often as mixture thickens. Cook until sauce has reduced to about 2 cups. Use as a glaze on meats and vegetables. It was great on chicken but would also go well on pork or duck. Note: I liked the tang of it but you could make it a little sweeter to suit your own taste. Makes 2 cups. Will keep a few weeks in the fridge or can be frozen.

Note: If making this for vegetarians omit the Worcestershire sauce.

Rhubarb Glazed Chicken

8 chicken thighs or 1 whole chicken, cut up

1 cup rhubarb glaze ( recipe above)

salt and pepper to taste

Place chicken pieces in roasting pan, season to taste and bake in a preheated 375 degree oven for 30 minutes. Remove from oven and drain any fat out of the pan. Pour over the rhubarb glaze and return chicken to oven for an additional 35 minutes. Baste the chicken with some of the glaze in the pan and return to oven for 15 minutes more. Serves 4.