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Baked Chicken and Rhubarb
3 lb Chicken breasts and thighs or 1 whole chicken cut up
2 c Diced rhubarb; (1/2-inch pieces)
1/3 c Sugar
1 1/2 tb Cornstarch
1 1/2 c Water
2 ts Lemon juice
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
Rice for serving
Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir
over medium heat until mixture boils. Cook until clear and thickened, about
2 minutes. Add lemon juice. Cool.
Place chicken in a shallow baking dish. Brush with butter and sprinkle with
salt. Bake uncovered in 375€F oven for 30 minutes.
Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and
bake 20 minutes longer. Serve immediately with sauce spooned over chicken
and hot cooked rice. Yields 4 to 6 servings.
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