"You Should Only Be Happy" ... eating curried rhubarb chicken with jasmine rice

I absolutely adore Indian food, and have been on a curry "kick" since going to the amazing Raja Rani lunch buffet several weeks ago for the first time ever ... a sad statement indeed, considering that I've lived in Ann Arbor for most of the past 28 years and had been to every other Indian restaurant in town at least once (and often many, many times). But new experiences are what keep life interesting! And ever since, I've been making peanut-based sauce variations; a version of this dish using pork chops; and now the supremely delicious (if I may say so myself!) version I offer tonight using chicken, which was originally inspired by a photo of "Curried Duck Legs with Ginger and Rhubarb" that I saw in The New York Times. (I never did look at the recipe; the picture was enticing enough to set me in motion!)

I'm not sure how much longer rhubarb will be available, so I highly encourage you to get up early tomorrow morning to find some at the Farmers Market. (I also found rhubarb at Hiller's a few weeks ago.) The rest of the ingredients are easy to find at any grocery store, though I personally buy my spices either at the People's Food Co-op or at one of our beloved town's many ethnic markets ... you can buy just the amount you need at the Co-op; the freshness is incomparable at any of these stores; and the prices at the ethnic markets are extraordinary.

So here's the recipe, with pictures to show how the rhubarb breaks down during cooking. Those who are unfamiliar with it, or who have only had strawberry-rhubarb pie, will be astounded at how those solid pieces will turn into something pourable. The house smells absolutely AMAZING while this dish is cooking!!! And while the sauce isn't terribly spicy (Jeremy doesn't like spicy food), it can easily be tweaked for tougher palates. Another part of this recipe's beauty is its versatility: it's simple enough for a weeknight dinner, but also special enough for a dinner party or -- as I'm serving it tonight -- for Shabbat. Be happy!

Curried Rhubarb Chicken with Jasmine Rice

1/3 cup coconut 2 tablespoons + 3 tablespoons oil 1/2 teaspoon + 1 teaspoon kosher salt, divided 1/2 teaspoon red pepper flakes 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon ginger 2 teaspoons curry powder 1 small onion, halved, sliced thin 1 pound rhubarb, trimmed, cut into 1/2” pieces juice of 1 orange or 1/4 cup orange juice 1/2 cup + 3 cups water 1 chicken, cut into serving pieces 1/2 teaspoon freshly ground black pepper 1/3 cup brown sugar 1-1/2 cups jasmine rice

Preheat oven to 425F.

Place coconut into a small saucepan and cook over medium heat, stirring frequently, for 5 minutes until lightly toasted; place into a cup and set aside.

In a medium saucepan, heat 2 tablespoons oil over medium heat. Stir in 1/2 teaspoon salt, red pepper flakes, coriander, cumin, ginger and curry powder; sauté 1 minute. Add onion and cook 5 minutes, stirring occasionally, until onion softens. Add rhubarb, orange juice and 1/2 cup water; cover and cook 10 minutes. Stir, then re-cover and cook 10 more minutes until rhubarb has broken down into a sauce.

In a 10” skillet, heat remaining 3 tablespoons oil over medium-high heat. Season chicken with remaining 1 teaspoon of salt and the black pepper. Place chicken into the skillet skin-side down; cook 5 minutes until well-browned, then turn chicken over and cook 5 more minutes. Place chicken skin-side up into a greased 9”x13” baking dish, and pour rhubarb sauce over it; sprinkle with brown sugar.

Place baking dish into the oven and bake chicken for 40-45 minutes.

Meanwhile, bring the remaining 3 cups water to a boil in a medium saucepan. Add the rice, cover, and then simmer for 20 minutes without peeking. When the rice is finished, stir in the reserved coconut.

Place the rice onto a serving platter and place the chicken on top. Pour the sauce over, and serve immediately.

Serves 6-8.

The stone pictured at the top of this post was a gift from a very dear friend who took a recent trip to Israel. The Hebrew lettering is a verse from Deuteronomy 16:15 -- “You Should Always Be Happy.” As explained in my very first post, that seemed a fitting sentiment for a blog about passion for food!