Baked chicken and rhubarb

Yield: 1 Servings

Measure Ingredient
3 pounds Chicken breasts and thighs or 1 whole chicken cut up
2 cups Diced rhubarb; (1/2-inch pieces)
⅓ cup Sugar
1½ tablespoon Cornstarch
1½ cup Water
2 teaspoons Lemon juice
¼ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
\N \N Rice for serving

Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.

Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375€F oven for 30 minutes.

Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken and hot cooked rice. Yields 4 to 6 servings. Sent recipeLu 3/98 Enjoy!

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998

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