Rhubarb Curry Chicken

Name: Rhubarb Curry Chicken
Ingredients: 4 cups chopped rhubarb; 1 large orange, peeled and chopped; 2 cups white sugar; 2 teaspoons grated orange zest; 1/2 cup water; 1 tablespoon curry powder; 1 teaspoon salt; 4 skinless, boneless chicken breast halves

8 ingredients

5 steps

Ingredients

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

Directions

1

Place rhubarb and orange in a blender; blend until pureed and transfer to a saucepan. Add sugar and orange zest.
2

Bring to a boil, then reduce heat to medium-low and simmer until marmalade is thickened, stirring occasionally, about 45 minutes. Allow marmalade to cool; ladle into jars. Cover jars with lids and refrigerate until ready to use.
3

Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breast halves in a baking dish.
4

Mix 1 cup marmalade, water, curry powder, and salt in a bowl; spoon mixture over chicken breasts.
5

Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve rhubarb sauce over chicken breasts.