Rhubarb Chicken (Printable Version)
Chicken gets juicy with red onions and fresh rhubarb in a punchy, sweet-tart sauce that feels just right for spring.
# What You'll Need:
→ Poultry
01 -
4 skinless chicken thighs
02 -
4 skinless chicken drumsticks
→ Vegetables and Aromatics
03 -
300 g red onions
04 -
5 large garlic cloves
05 -
450 g rhubarb
→ Liquids
06 -
3 tablespoons fresh lime juice
07 -
730 ml chicken stock
08 -
400 g canned chopped tomatoes
→ Oils and Seasonings
09 -
2 tablespoons olive oil
10 -
1 to 2 tablespoons roughly ground black pepper
11 -
2 teaspoons turmeric
12 -
fine sea salt, to taste
→ Sweetener
13 -
5 tablespoons honey, or more to taste
# Steps to Follow:
01 -
Halve the red onions and slice them thinly. Slice the garlic cloves. Clean and peel the rhubarb, then chop into small pieces. If necessary, separate chicken legs at the joint.
02 -
Heat olive oil in a thick-bottomed or nonstick pot over medium-high heat. Fry chicken thighs and drumsticks until golden brown on all sides, about 5 minutes per side. Do not move chicken for the first 5 minutes to prevent sticking. Remove browned chicken and set aside.
03 -
In the same pot, sauté onions and garlic without additional oil for 5 minutes, stirring frequently. If needed, add a splash of water to prevent sticking. Stir in roughly ground black pepper and turmeric; fry briefly while stirring. Add chopped tomatoes and cook for 2–3 minutes.
04 -
Add honey, fresh lime juice, and chopped rhubarb. Return seared chicken pieces to the pot and pour in chicken stock. Bring to a boil, reduce heat, and simmer on medium-low, uncovered, for about 75 minutes, stirring occasionally.
05 -
Taste and adjust seasoning with fine sea salt, additional honey, or lime juice according to preference. Serve hot.
# Additional Notes:
01 -
Use only rhubarb stems; never cook with the leaves as they are toxic.
02 -
Let chicken rest in the sauce briefly after cooking for deeper flavor development.