The natural tartness of rhubarb is a great foil for a sweet-sour chutney sauce. This dish is very quick to make for a weeknight supper. It can be cooked up when the first tender stalks of rhubarb are ready to be harvested and saved until later.


  1. To make chutney, grate the peel (zest) from the lime and squeeze the juice. Put into a medium saucepan.

  2. Add the rhubarb, brown sugar, apple juice, vinegar, garlic, and ginger. Bring mixture to a boil. Reduce heat to low; simmer for 15 minutes or until thick. Stir in raisins.

  3. Meanwhile, season both sides of chicken with garam masala and salt. Heat oil in a large skillet over medium-high heat until very hot. Add chicken; cook, stirring occasionally, for about 8 minutes, turning once, until golden brown and no longer pink in center. Cook to internal temp of 165°F. (The cook time will be 15 to 18 minutes for thighs.)

  4. Serve chicken with warm chutney.


Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts. Dark raisins or dried cherries may be substituted for golden raisins.

Nutritional values may change if you choose to substitute another chicken product  or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts,


The garam masala seasoning called for here is like a curry powder, but doesn't have the ground turmeric in it that gives many curry blends their brilliant yellow color. Look for it with the ethnic herbs and spices.