Here comes more rhubarb!!! I have to admit I’ve been hanging onto this recipe from Bon Appetit for a good eight months because I love rhubarb THAT much. This is a wonderfully fresh and spicy seasonal Spring dish for that weather that’s starting to warm up–Can’t believe it’s already hitting 90° in LA this week. The marinade for the chicken in this recipe is quite spicy, which I love, but if you are sensitive to spice, definitely remove at least half or all of the seeds from the habanero pepper. I imagine this would be the perfect dish to serve to lunch guests on an outdoor patio in the sunshine, paired with a chilled ice tea! Can you tell I’m excited about Spring and warm weather??
Spicy Chicken with Rhubarb-Cucumber Salsa (slightly adapted from Bon Appetit) (Difficulty-Easy; Serves 4)
- 1 habanero chile, with seeds, stemmed (**remove the seeds to reduce the spice)
- 2 garlic cloves
- 2 organic scallions, thinly sliced, white and green parts divided
- 1 Tbsp. soy sauce
- 1/4 c. extra virgin olive oil
- 2 lbs. organic free range skinless boneless chicken thighs
- Kosher salt
- 1 1/2 c. organic rhubarb, cut into 1/4-inch cubes
- 1 c. organic cucumber, cut into 1/4-inch cubes
- 1/2 c. organic cilantro, coarsely chopped
- 1 Tbsp. raw honey
- 1 Tbsp. extra virgin coconut oil
- 2 tsp. fresh lime juice
- Freshly ground black pepper
Preheat oven to 500°. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
Trim chicken thighs of fat. Season with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, 18-20 minutes. Broil on high for an additional 2 minutes for crisper chicken, if desired. Let rest for 5–10 minutes.
Meanwhile, toss rhubarb, cucumber, cilantro, honey, coconut oil, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld. Serve chicken with rhubarb salsa alongside. I served mine on a bed of lettuce with sliced avocado–the salsa makes for a great salad dressing.