Seared Chicken with Savory Rhubarb Chutney

From the garden

• 4 stalks rhubarb, leaves discarded, stalks sliced 1/2 inch thick
• 1 small yellow onion, finely chopped

From the pantry

• 2 lb boneless, skinless chicken thighs
• 1 tbsp fresh ginger, grated
• ⅓ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ tsp red pepper flakes
• 2 tbsp olive oil
• 1¼ cups long-grain white rice, rinsed
• salt — to taste
• black pepper

1. Make the chutney: soften the onion in 1 tablespoon of the oil in a saucepan over medium heat, 3–4 minutes. Add the ginger, then the rhubarb, brown sugar, vinegar, red pepper flakes, and a pinch of salt.
2. Simmer the chutney gently 12–15 minutes, stirring now and then, until the rhubarb collapses and the mixture thickens to a jammy consistency — it will set further as it cools. Taste: it should hit tart first, then sweet, with a little heat behind.
3. Meanwhile, cook the rice with 2 cups salted water in a covered pot, 15 minutes on low, then rest off the heat.
4. Pat the chicken dry, season well with salt and pepper, and sear in the remaining oil in a skillet over medium-high, 5–6 minutes per side, until deeply golden and 165°F at the thickest part.
5. Rest the chicken 5 minutes, slice, and serve over the rice with generous spoonfuls of warm rhubarb chutney.