Recipe Pan-Fried Chicken with Rhubarb

Sautéed with an aromatic blend of turmeric, cumin, garlic, onion and ginger, rhubarb becomes a delicious, savory sauce. The mixture is then combined with a little broth and used as a simmering sauce for boneless, skinless chicken breasts, imparting flavor to every bite.

INGRÉDIENTS

• 4 small boneless, skinless chicken breast halves, patted dry (about 1 1/2 lbs)
• Kosher salt and freshly ground pepper
• Unbleached all-purpose flour, for dusting
• 3 tablespoons extra-virgin olive oil
• 2 cups sliced ​​onions (from 1 large onion or 2 small ones)
• 2 tablespoons minced garlic (from 4 to 5 cloves)
• 4 teaspoons peeled, minced ginger (from a 2-inch piece)
• 1 teaspoon cumin ground
• 1/2 teaspoon ground turmeric
• 2 teaspoons sugar
• 3/4 cup low-sodium chicken broth
• 8 ounces rhubarb, halved if thick, cut into 2-inch pieces
• 1/2 cup chopped fresh cilantro, plus leaves for serving
• Cooked rice or flatbread, for serving

PRÉPARATION

1. Preheat oven to 400°F. Season the chicken with salt and pepper and dust with flour, tapping off any excess. Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Pour in 2 tablespoons of oil. Place the chicken in the skillet, skin-side down, and cook until golden brown and releases easily from the pan, about 4 minutes; turn and brown the other side, about 2 minutes. Transfer to a plate.
2. Reduce heat to medium.
3. Add the remaining 1 tablespoon of oil, the onion, garlic, and ginger to the skillet.
4. Season with salt and pepper and cook, stirring frequently, until the onions are translucent, about 3 minutes.
5. Add the cumin, turmeric, and sugar and cook until fragrant, 30 seconds. Stir in the broth and rhubarb and bring to a boil over the heat.
6. Return the chicken to the skillet.
7. Transfer to the oven and roast until the chicken is cooked through, about 10 minutes.
8. If the rhubarb isn't cooked through yet, remove the chicken to a plate, cover with foil, and return the skillet to the oven until the rhubarb is just tender, 3 to 4 minutes. (Be careful; it's easy to overcook rhubarb, and you don't want it to completely fall apart.)
9. Stir in the cilantro, then return the chicken to the skillet, turning to coat with the sauce.
10. Serve the chicken and sauce over rice or with flatbread, sprinkled with more cilantro.

Notes
Buy smaller chicken breasts for this recipe; if you're working with larger ones, you can cut them in half diagonally and remove the smaller, pointy ends first so they don't overcook.