Rhubarb Ginger Chicken

Ginger and lime offer a fresh, zesty complement to our rhubarb jam in this succulent sauce. Serve over rice to capture every drop.

Ingredients:

6 bone-in chicken thighs

1/2 cup Catie’s rhubarb jam 

1 tbsp Dijon mustard

1 tbsp tamari or soy sauce

1 tbsp olive oil 

Juice and zest of 1 lime

1 tbsp finely minced fresh ginger

4 medium carrots, sliced into batons 

Directions:

In a large bowl, combine jam, mustard, soy sauce, olive oil, ginger and lime zest and juice.

Add chicken and toss to coat all sides. At this point you can cook right away or cover and refrigerate for a few hours to marinate.

Lightly oil a baking dish large enough to hold chicken and carrots. (Note: Oiling the dish makes for easier cleanup).

Toss carrots in a little olive oil and season with salt & pepper; place in baking dish.

Lay chicken atop carrots, skin side down and drizzle with half the glaze from the bowl.

Roast at 400 F for 20 minutes, then flip chicken over and drizzle with remaining glaze. Roast for another 20-25 minutes until chicken is cooked to 165 F.

Serve chicken and carrots over rice and drizzle with pan sauce.