Rhubarb Curry Chicken

Recipe View 5 mins Prepare the Rhubarb Marmalade: In a blender, combine the chopped rhubarb and orange until pureed. Transfer the mixture to a saucepan and add the sugar and orange zest.

Recipe View 55 mins Simmer the Marmalade: Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Simmer until the marmalade has thickened, stirring occasionally to prevent sticking, approximately 45 minutes. Allow the marmalade to cool completely. Ladle into sterilized jars, seal with lids, and refrigerate until ready to use.

Recipe View 5 mins Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).

Recipe View 2 mins Prepare the Chicken: Arrange the chicken breast halves in a lightly greased baking dish.

Recipe View 5 mins Create the Curry Glaze: In a bowl, whisk together 1 cup of the prepared rhubarb marmalade, water, curry powder, and salt until well combined.

Recipe View 2 mins Glaze and Bake: Spoon the rhubarb curry glaze evenly over the chicken breasts, ensuring they are well coated.

Recipe View 50 mins Bake to Perfection: Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, about 45 minutes, basting occasionally with the pan juices to keep the chicken moist. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Recipe View 3 mins Serve: Serve the Rhubarb Curry Chicken hot, spooning the remaining rhubarb sauce over the chicken breasts. Pairs wonderfully with rice or quinoa.