I feel as though I’ve been posting an awful lot of sweets on the blog lately. I adore creating sweet treats – as it’s a sure guarantee to delight any and all who devour – and that really makes me smile.
I do, however, ponder, pontificate, and produce a milieu of savory dishes in the kitchen. In fact, savory is really what got me started in the kitchen.
Thus, with spring and summer in the air, I took advantage of the seasonal offering of rhubarb, once again, and spice rubbed and roasted chicken, sautéed the tangy veggie, and then, created a delectable dill pan sauce with Preserved Meyer Lemons.
Yes, it really was and IS that good!
Golden Chicken Rhubarb & Dill
5 large chicken drumsticks, patted dry (skin on)
2 tsp. brown sugar
1 tsp. black peppercorns, ground
1/2 tsp. coriander seed, ground
1/2 tsp. cumin seeds, ground
1/4 tsp. sea salt
4 Tbs. butter or olive oil
1 cup fresh rhubarb stalks (sliced at an angle, about 2″ long)
1 Preserved Lemon, rinsed and sliced
2 Tbs. fresh dill weed
Preheat the oven to 350 degrees.
After drying the drumsticks, in a small bowl, mix together the sugar, pepper, coriander, cumin, and salt. Rub all over the chicken.
Melt the butter or heat the oil in a large, oven safe skillet and brown the chicken for about six minutes, on medium to high heat.
Turn the chicken and transfer to the hot oven and continue cooking for an additional 10-15 minutes, until the internal temperature reaches 165 degrees and the chicken is crispy.
Remove from the oven and set aside.
Using the SAME skillet, add the rhubarb and sauté until soft. Stir in the Preserved Lemon and reduce the pan sauce to about half the original amount. Season with additional salt and pepper, if desired.
Serve the chicken over cooked wheatberries with the cooked rhubarb, pan sauce, and fresh dill.
