J
jadaore
Guest
Got the original recipe from the site AngAk linked recently
Chicken Smothered In Rhubarb
Next time will try adding bit of ginger, dried or fresh, probably either would be good, but this version was really good, tart/barely sweet/spicy.
Ingredients:
2 boneless/skinless chicken breasts, cut into 2”x 6” strips
2 tsp Turkish seasoning from P* (& extra to sprinkle)
2 tsp flour
1 Tbsp o/o
2 ribs of rhubarb cut into 1/2” slices (they completely disintegrated, so cut bigger if you want chunks)
1 medium onion, julienned
1 tsp brown sugar
1 tablespoon minced garlic
1 cup white wine
3 tablespoons finely chopped cilantro
1/4 cup minced dried apricots
1 tsp honey (+ or - to taste)
Garnish:, 1 tablespoon finely chopped cilantro
2 cups cooked white rice, warm
Procedure:
Mix flour and Turkish seasoning. Set chicken strips on plate and sprinkle evenly with flour/Turkish seasoning blend. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken till nicely browned on both sides, but not cooked thru, then remove from pan. Add the rhubarb and onions. Season with salt and pepper and brown sugar. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, and stir for 1 min. then add wine and apricots, cover and reduce the heat to low. Stir occasionally and cook for about 20 minutes or until the chicken is tender. Stir in the cilantro and honey and lightly sprinkle with more Turkish seasoning. Let cook for another 3-5 min. Arrange the chicken on a platter and garnish with cilantro. Serve with rice.
With sides and rice this served 2 with leftovers. I served with some plain steamed green beans.
*P-spice Turkish Seasoning:
salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, paprika, sumac, cayanne, cilantro
Chicken Smothered In Rhubarb
Next time will try adding bit of ginger, dried or fresh, probably either would be good, but this version was really good, tart/barely sweet/spicy.
Ingredients:
2 boneless/skinless chicken breasts, cut into 2”x 6” strips
2 tsp Turkish seasoning from P* (& extra to sprinkle)
2 tsp flour
1 Tbsp o/o
2 ribs of rhubarb cut into 1/2” slices (they completely disintegrated, so cut bigger if you want chunks)
1 medium onion, julienned
1 tsp brown sugar
1 tablespoon minced garlic
1 cup white wine
3 tablespoons finely chopped cilantro
1/4 cup minced dried apricots
1 tsp honey (+ or - to taste)
Garnish:, 1 tablespoon finely chopped cilantro
2 cups cooked white rice, warm
Procedure:
Mix flour and Turkish seasoning. Set chicken strips on plate and sprinkle evenly with flour/Turkish seasoning blend. In a large heavy pot, heat the olive oil. When the oil is hot, brown the chicken till nicely browned on both sides, but not cooked thru, then remove from pan. Add the rhubarb and onions. Season with salt and pepper and brown sugar. Stirring constantly, wilt and brown the onions, scraping the bottom of the pot to loosen any brown particles, for about 10 minutes. Add the garlic, and stir for 1 min. then add wine and apricots, cover and reduce the heat to low. Stir occasionally and cook for about 20 minutes or until the chicken is tender. Stir in the cilantro and honey and lightly sprinkle with more Turkish seasoning. Let cook for another 3-5 min. Arrange the chicken on a platter and garnish with cilantro. Serve with rice.
With sides and rice this served 2 with leftovers. I served with some plain steamed green beans.
*P-spice Turkish Seasoning:
salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, paprika, sumac, cayanne, cilantro