Description
This Rhubarb Chicken recipe combines tender, seared chicken thighs and drumsticks with a savory, tangy sauce made from rhubarb, red onions, garlic, turmeric, and tomatoes. Slowly simmered in chicken stock with honey and lime juice, the dish balances sweet and sour flavors in a rich, comforting stew perfect for a hearty meal.
Ingredients
Chicken and Meat
- 4 skinless chicken thighs
- 4 skinless chicken drumsticks
Vegetables and Aromatics
- 10 oz red onions (about 300 g), halved and thinly sliced
- 5 large garlic cloves, thinly sliced
- 1 lb rhubarb (about 450 g), cleaned, peeled, and chopped into small pieces
- 1 can chopped tomatoes (400 g / 14 oz)
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 to 2 tablespoons roughly ground black pepper
- 2 teaspoons turmeric
- 5 tablespoons honey (more to taste)
- 3 tablespoons fresh lime juice
- 3 cups chicken stock (about 730 ml)
- fine sea salt, to taste
Instructions
- Prepare chicken and vegetables: Halve the red onions and slice them thinly. Slice the garlic cloves thinly. Skin the chicken and separate the legs at the joint if needed. Clean, peel, and chop the rhubarb into small pieces.
- Sear the chicken: Heat olive oil in a heavy-bottomed or nonstick pot. Place the chicken pieces in the pot and fry without moving them for about 5 minutes per side until golden brown. Once browned, flip easily. Remove chicken from the pot and set aside.
- Cook the aromatics: In the same pot, fry the onions and garlic without adding extra oil for about 5 minutes, stirring frequently. Add a splash of water if the onions stick.
- Add spices and tomatoes: Add roughly ground black pepper and turmeric to the pot, stirring constantly while frying briefly. Then add the chopped tomatoes and cook for 2 to 3 minutes.
- Simmer chicken with rhubarb: Add honey, lime juice, and chopped rhubarb to the pot. Return the seared chicken pieces to the pan and pour in the chicken stock. Bring to a boil, then reduce to medium-low heat and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally.
- Adjust seasoning and serve: Taste and add fine sea salt and more honey or lime juice as needed to balance flavors. Serve hot.
Notes
- Ensure not to move the chicken during initial searing to achieve a nice golden crust.
- Add water while frying vegetables if they begin to stick or dry out to prevent burning.
- Simmer uncovered to reduce and concentrate flavors in the sauce.
- Adjust honey and lime juice according to your preferred balance of sweet and sour.
- This dish pairs well with steamed rice or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
