A Three-Way Rhubarb Dinner
Hello Everyone,
It's still rhubarb season (thankfully), and last night friends and I had this incredible plant three ways: as a cocktail with rhubarb simple syrup; vodka; lemon juice and bubbly; as a savory side with roasted chicken; and as a poached dessert with fresh ricotta. I can't possibly choose what I liked best but offer here the recipe for the chicken dish. It is from Melissa Clark and the New York Times Cooking site, and I substituted canola oil for olive oil to make it higher in Omega-3s. I also used a plump, grass-fed chicken that I bought from a trusted farmer at our local Gosset's farm market in South Salem. Enjoy!
INGREDIENTS
FOR THE CHICKEN:
- 2 ½ teaspoons kosher salt, plus more as needed
- 1 ½ teaspoons ground coriander
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon finely grated fresh ginger
- ½ teaspoon black pepper
- 1 large garlic clove, grated or minced
- 1 (3 1/2- to 4 1/2-pound) chicken, patted dry
- 3 thyme sprigs, plus more for garnish
- 1 medium red onion, halved and sliced 1/4-inch thick
- Canola oil, for drizzling
FOR THE RHUBARB:
- Kosher salt, as needed
- ½ lemon
- 1 pound rhubarb, sliced crosswise 1/2-inch thick
- ½ cup granulated sugar
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
- ½ teaspoon coriander seeds
- 3 thyme sprigs
PREPARATION
- In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
- Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
- Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
- In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
- When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
- Generously drizzle canola oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
- Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
- Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish
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