The chutney is so good, and such a great way to preserve two of the best spring products. The ramps and rhubarb work so well together, and the chutney could be wonderful on so many things. But the chicken blackens on the grill before adding the rhubarb chutney, and doesn't really retain the original rub flavors. I would cook the chicken over a medium heat grill (so as to keep it from flaring up); I also think that the chutney would work well on a chicken sandwich or poured over roasted chicken. The chicken doesn't even need to be so fancy with spices, as the chutney has so much flavor and that's the real star. —figgypudding
4 to 6
2 - 2 1/2 pounds
ramps, about 10, chopped [Editor's note: If you can't find ramps, scallions will do the trick!]
apple cider vinegar
rhubarb, trimmed and chopped
In This Recipe
Prep the chicken: In a large plastic bag, combine chili powder, cumin, cinnamon, and salt. Drop in chicken thighs and toss until the chicken is well coated. Refrigerate chicken for at least 2 hours or up to overnight.
Grill the chicken: Heat grill (charcoal or gas) to a medium heat. Place chicken thighs on the grill, slightly away from the hottest part. Cover the grill and cook for about 8 minutes, then flip the chicken and cook for an additional 8 minutes.
Generously brush the chicken with the chutney and transfer to the hottest part of the grill for about 30 seconds per side. If the grill flares or the chicken blackens too quickly, move to a medium-hot area of the grill. Transfer to a platter and serve with extra chutney on the side.
Heat canola oil in a medium saucepan over medium heat. Add ramps and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in sugar, vinegar, and water. Add in rhubarb and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 20 to 25 minutes.
Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.