| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Orange/lemo, Recipelu se, Rhubarb, Rice, Spices | 1 | Servings | |
INGREDIENTS
| 3 | lb | Chicken breasts and thighs |
| or 1 whole chicken cut up | ||
| 2 | c | Diced rhubarb, 1/2-inch |
| pieces | ||
| 1/3 | c | Sugar |
| 1 1/2 | T | Cornstarch |
| 1 1/2 | c | Water |
| 2 | t | Lemon juice |
| 1/4 | t | Salt |
| 1/2 | t | Cinnamon |
| 1/2 | t | Nutmeg |
| Rice for serving |
INSTRUCTIONS
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 375F 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@juno.com (Nadia I Canty) on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 843
Calories From Fat: 53
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 3208.5mg
Potassium: 1453.7mg
Carbohydrates: 179.6g
Fiber: 5.5g
Sugar: 123.2g
Protein: 19.3g