Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed from the Federal Way Farmers Market: Grilled chicken thighs with rhubarb sauce

This week’s recipe features fresh rhubarb, asparagus, olive oil and pita bread found at the Saturday market.

The Federal Way Farmers Market has just kicked off its 2021 season.

Visit the market from 9 a.m. to 3 p.m. each Saturday through October and pick up locally-sourced ingredients needed for the meal below.

The Federal Way Farmers Market is located in The Commons mall parking lot along S. 324th Street in Federal Way.

Grilled chicken thighs with rhubarb sauce (Serves four)

By Vickie Chynoweth

Ingredients:

4 Chicken thighs with skin and bone-in

½ cup coconut milk

4 cloves of garlic minced

¼ cup sweet onion chopped (Found from Bautista Farms at the market)

½ Lime, juice of lime

1 tablespoon pure maple syrup

1 tablespoon soy sauce

1 tablespoon fish sauce

½ Anaheim pepper chopped

¼ cup cilantro minced

For the sauce:

2 stalks rhubarb chopped (Found from Sidhu Farm at the market)

4 tablespoons unsalted butter

2 cloves of garlic minced

1 tablespoon rice vinegar

¼ cup honey

¼ cup coconut milk

Serve with:

Asparagus cleaned & trimmed (Found from Bautista Farms at the market)

¼ cup of Ancient Trees Extra Virgin Olive Oil (Found at the market)

Pita bread (Mena found at the market)

Directions:

In a one gallon plastic zip bag, combine four chicken thighs, coconut milk, minced garlic, chopped onion, lime juice, maple syrup, soy sauce, fish sauce, chopped Anaheim pepper, and minced cilantro. Massage bag until ingredients are well-mixed and meat is coated. Marinate in refrigerator for 4-6 hours or overnight.

Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.

Sear chicken thighs over lit side of grill for 2-3 minutes per side until skin turns golden brown, taking care not to char.

Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F or about 40-50 minutes.

Let chicken rest 5-10 minutes before serving.

While chicken is cooking, make sauce by combining all sauce ingredients in a saucepan. Cook on medium heat until rhubarb is soft, about 7-10 minutes. Set aside until chicken is cooked.

When chicken is fully cooked, place on platter and spoon sauce over the top of chicken. Reserve remainder of the sauce for dipping chicken or Mena pita bread.

Serve with grilled asparagus; before cooking, clean and trim Bautista Farms asparagus, pat dry and place in a plastic bag with ¼ cup Ancient Trees Extra Virgin Olive Oil.

When ready to cook remove asparagus from bag and place on direct heat on the grill for 3-5 minutes.

Heat Mena pita bread on direct heat flipping on both sides until slightly charred and soft.

Serve with additional Ancient Trees Extra Virgin Olive Oil or reserved rhubarb sauce.


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