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Square black glazed ceramic plate with two baked chicken thighs, topped with charred white onion slices and charred bright pink rhubarb slices. Next to the plate is a decorative silver goblet. Placemat is a plain dark brown woven fabric. Background is a brightly colored silk scarf with tiny rainbow tassels, and a wood and glass lantern holding a lit red pillar candle.

Rhubarb Chicken

Spicy ginger, sweet brown sugar, and tangy onions bring a food adventure to your mouth in one beautiful dish, showing that rhubarb has so much more to offer than pie.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Wheel of Time

Equipment

  • 1 9x13" baking dish
  • Meat thermometer

Ingredients
  

  • 2 ½ cups sliced rhubarb 1/2" slices, fresh or THAWED
  • 2 cups thinly sliced onion (any color of onion works)
  • 3 Tbsp fresh ginger peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 2 Tbsp oil
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 8 small bone-in chicken thighs 2 1/2-3 lbs

BAKING

  • ¼ cup white wine
  • ⅓ cup packed brown sugar

For Serving

  • Cooked Basmati rice (optional)

Instructions
 

  • Preheat oven to 350 F.
  • Combine all ingredients up to the chicken in a large bowl. Add chicken and mix thoroughly.
  • Transfer the mixture to a 9x13" baking dish, keeping the chicken in a single layer, skin-side up. Add wine and sprinkle with brown sugar.
  • Bake the chicken, basting once or twice, for 60 minutes, until chicken temp reaches 175-180 F. (165 is safe, but I prefer 180 for the best flavor and texture in this recipe)
  • MEANWHILE, if you are making rice or sides, while the chicken is baking is the best time to do those.
  • Turn off oven and put the pan under the broiler to crisp up the skin and char the veggies a bit. Keep an eye on this so it does not burn.
  • Let rest for 10 minutes before serving.

Notes

Using rhubarb that’s still frozen brings in too much liquid.  Thaw and drain it before using in this recipe.  
Ginger tip: Buy in bulk, and freeze the whole ginger roots.  These can be used straight from the freezer!
Keyword savory rhubarb
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