Friday, May 31, 2013

Chicken With Rhubarb and Maple Syrup

 Chicken With Rhubarb and Maple Syrup

This is one of those recipes to make when you don't feel like cooking, but want a decent meal. There are no set ingredient amounts, just wing it and throw it all together. Be sure to use enough maple syrup to offset the tartness of the rhubarb.

Boneless, skinless chicken breasts
Thyme, fresh or dried
Rhubarb, fresh (frozen would probably be fine, but we have never done this recipe with it)
Fresh, or dried ginger
Maple syrup

Place chicken in a baking dish. Sprinkle with thyme.

Cut rhubarb into 1/2" pieces and cover the chicken with them.

Add a little fresh ginger and drizzle maple syrup over the top.

Bake, covered, at 350°F until chicken  is done (about 25 minutes).

Chicken with rhubarb and maple syrup, ready to go into the oven


  1. Whau, this recipe sounds exotic! We love exotic in our house. It sounds marvelous! Thank for sharing. Wishing you a lovely weekend.

  2. This is so different and gives me an idea for something to do with the rhubarb I'm growing besides a pie!

  3. Thank you all for your comments, I love to read them!

    It is a little something different to do with rhubarb. This recipe also works well with pork.

  4. Sounds fabulous! I love the rhubarb-ginger combo. I'll bet a touch of red pepper flake would be great too. I read a recipe that included grated rhubarb in a potato cake...sort of intriguing. I love reading about your many uses for rhubarb!

  5. Thanks Stephen. I think you are right, some red pepper flakes would be great in this dish. In fact I bet some heat would be good in a lot of rhubarb dishes!

  6. This sounds like an excellent idea! Would go awesome with cranberry walnut cornbread stuffing! Great post!

  7. SmithCreekFarms.....Thanks! And the stuffing sounds wonderful, would be a great combo!
    ~ Nancy