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Submit ReviewCookbook author and food columnist Melissa Clark takes listener questions about the best recipes for spring. Clark is a staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite”.
Recipe:
Courtesy of Melissa Clark
Roasted Chicken with Lemon-Glazed Rhubarb
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which gets a cooked in the oven along with the chicken but in a separate pan, turns syrupy and soft, scented with thyme, coriander, and fresh ginger. Some of the rhubarb mixture gets brushed over the bird to help bronze its skin, and the rest makes a chutney-like condiment to serve alongside. If you’ve got thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in step 3 and add the slices straight the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
Time:1 ½ hours, plus at least 1 hour marinating
Yield: 4 servings
For the Chicken:
2 ½ teaspoons kosher salt, more as needed
1 ½ teaspoons ground coriander
1 teaspoon finely grated lemon zest
3/4 teaspoon finely grated fresh ginger
½ teaspoon black pepper
1 large garlic clove, grated or minced
1 chicken (3 ½ to 4 ½ pounds), patted dry
3 thyme sprigs, more for garnish
Extra virgin olive oil for drizzling
1 medium red onion, halved and sliced 1/4-inch thick
For the Rhubarb:
Kosher salt, as needed
½ lemon
1 pound rhubarb, sliced ½ inch thick
1/2 cup sugar
2-inch piece of fresh ginger, peeled and thinly sliced
½ teaspoon coriander seeds
3 thyme sprigs
Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
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