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This rhubarb chicken brings together sweet tangy rhubarb with juicy chicken for a one-pot meal that feels comforting and refreshingly bright at the same time. The honeyed sauce, bold spices, and rich chicken make for a dinner I look forward to every late spring when rhubarb shows up at the market.
I first made this when my neighbor dropped off a bundle of backyard rhubarb and was surprised by how well those tart notes balanced the savory chicken. Even my picky kids were sopping up sauce with their bread.
Ingredients
- Red onions: Bring sweetness and a caramelized depth to the base of the sauce. Choose firm heavy onions free from soft spots.
- Large garlic cloves: Add savory punch to balance the honey. Look for plump cloves with no green shoots.
- Skinless chicken thighs and drumsticks: Get beautifully tender and deliver hearty flavor. Opt for bone-in pieces for best taste.
- Olive oil: Helps brown the chicken pieces and starts the flavor in the pan. Rich extra virgin olive oil is best.
- Roughly ground black pepper: Wakes up the dish with gentle heat. Use freshly cracked pepper if possible.
- Turmeric: Gives the sauce earthy warmth and vibrant color. A fresh spice jar makes a difference here.
- Chopped tomatoes: Bring juiciness and a tangy backbone. Go for a quality canned variety with no added sugar.
- Honey: Balances the tartness of rhubarb and tomatoes. Use a floral local honey if you can find it.
- Fresh lime juice: Adds brightness and really lifts everything. Use just squeezed for the freshest taste.
- Rhubarb: Gives a tangy note and natural thickness to the sauce. Pick stalks that are crisp and deep pink with no mushy spots.
- Chicken stock: Rounds out the braising liquid with savory depth. Homemade or low-sodium store-bought both work.
- Fine sea salt: Ensures every element tastes its best. Taste as you go to avoid over-salting.
Step-by-Step Instructions
- Preparations:
- Slice red onions thinly and cut garlic into delicate slices. Remove chicken skin and divide any whole chicken legs at the joint to ensure even cooking. Clean and peel each rhubarb stalk before chopping into small pieces for quick even melting into the sauce.
- Sear the Chicken:
- Warm olive oil in a wide heavy pot over medium-high heat. Add chicken pieces in a single layer and let them brown for about five minutes before turning. Do not move them too soon or the skinless meat might stick. Once golden, turn to brown the opposite side then place on a clean plate.
- Cook Vegetables:
- In the same pot without adding extra oil, scatter in the sliced onions and garlic. Stir over moderate heat for about five minutes letting them soften and pick up chicken flavor from the pan. If the onions begin to color too quickly or stick, add just a tablespoon of water to loosen any hen bits. Sprinkle in black pepper and turmeric, then stir for another minute to toast the spices. Toss in chopped tomatoes and cook while stirring for two or three minutes until everything mingles and the sauce thickens.
- Simmer:
- Drizzle in honey and lime juice, then add the chopped rhubarb. Return chicken to the pot in a snug single layer and pour chicken stock until just covered. Bring to a gentle boil then reduce heat to a steady simmer. Cook uncovered for about one hour and fifteen minutes, stirring now and then to make sure the sauce does not catch on the bottom. The chicken will become very tender, and the sauce will thicken and mellow as it cooks.
- Final Seasoning:
- Taste the sauce for balance. If it is too tart, add a little extra honey. For a brighter kick, squeeze in more lime. Season with fine sea salt a pinch at a time until every ingredient shines.
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Red onions are one of my favorite parts of this dish. Their sweetness after a slow sauté gives the sauce a rich base, which melts into the syrupy glaze that coats every bite of chicken. My brother always said he could taste summer coming with that hint of rhubarb in the kitchen.
Storage Tips
After cooling, store leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, making the sauce even better the next day. For longer storage, portion into freezer-safe containers and freeze up to two months. Let defrost overnight in the fridge before reheating gently on the stove.
Ingredient Substitutions
If you cannot find rhubarb, try tart green apples sliced thin for a similar tangy effect. Boneless chicken works in a pinch but will cook a bit faster and may not be as juicy. Maple syrup is a good stand-in for honey but will bring a deeper caramel flavor. Bottled lime juice works if fresh is not available, but the brightness is best from fresh limes.
Serving Suggestions
Serve this saucy chicken over fluffy basmati rice, creamy mashed potatoes, or with warm crusty bread to mop up every last drop. A side of simple cucumber yogurt salad or steamed green beans balances the richness. I always scatter a little fresh cilantro on top for extra color and zest.
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This dish is a celebration of spring flavors brought together in a single pot of goodness.
Frequently Asked Questions
- → What does rhubarb add to the dish?
Rhubarb brings a tangy, slightly sour note that balances the sweetness of honey and the savory chicken, giving the sauce a vibrant taste.
- → Can I use chicken breasts instead of thighs and drumsticks?
Yes, but thighs and drumsticks stay juicier during long simmering. If using breasts, reduce cooking time to keep them tender.
- → Is the dish spicy?
The dish is aromatic with turmeric and black pepper providing gentle heat, but it's not overly spicy. You can adjust pepper to taste.
- → How should rhubarb be prepared for cooking?
Peel and chop rhubarb into small pieces. Fresh rhubarb is best; remove any stringy outer layers for a soft finish in the sauce.
- → What sides pair well with this dish?
Serve with steamed rice, couscous, or crusty bread to soak up the tangy, savory sauce. A side of fresh salad also complements well.
- → Can I make this dish in advance?
Yes, the flavors develop even more after resting. Reheat gently and adjust seasoning before serving for the best results.