Rhubarb Curry Chicken Recipe: A Sweet and Tangy Delight

Ingredients

• 2 cups white sugar
• 2 teaspoons grated orange zest
• 4 cups chopped rhubarb
• 1 large orange, peeled and chopped
• 4 skinless, boneless chicken breast halves
• 0.5 cup water
• 1 tablespoon curry powder
• 1 teaspoon salt

Instructions

1. In a large saucepan, combine sugar and orange zest. Blend rhubarb and orange in a blender until smooth. Transfer the rhubarb mixture to the saucepan and stir well.
2. Bring the rhubarb mixture to a boil, then reduce heat to medium-low. Simmer for approximately 45 minutes, stirring occasionally, until the marmalade thickens. Allow the marmalade to cool, then ladle it into sterilized jars. Cover with sterilized lids and refrigerate until ready to use.
3. Preheat your oven to 350 degrees F (175 degrees C). Place the chicken pieces in a baking dish.
4. In a bowl, whisk together 1 cup of rhubarb marmalade, water, curry powder, and salt. Spoon this mixture evenly over the chicken.
5. Bake in the preheated oven for about 45 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken occasionally during baking. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Serve the remaining rhubarb marmalade over the baked chicken.

Nutrition

• Calories: 560 kcal
• Fat Content: 3 g
• Fiber Content: 4 g
• Sugar Content: 106 g
• Sodium Content: 638 mg
• Protein Content: 25 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 112 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g