Rhubarb Chicken Honey Lime (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300 g red onions
02 -
5 large garlic cloves
03 -
4 skinless chicken thighs
04 -
4 skinless chicken drumsticks
05 -
450 g rhubarb
→ Pantry Staples
06 -
2 tablespoons olive oil
07 -
1 to 2 tablespoons roughly ground black pepper
08 -
2 teaspoons ground turmeric
09 -
400 g canned chopped tomatoes
10 -
5 tablespoons honey, more to taste
11 -
3 tablespoons fresh lime juice
12 -
730 ml chicken stock
13 -
Fine sea salt, to taste
# Instructions:
01 -
Halve the red onions and slice them thinly. Slice the garlic cloves. Prepare the chicken pieces by skinning and dividing the legs at the joint if needed. Clean, peel, and chop the rhubarb into small pieces.
02 -
Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the chicken pieces for approximately 5 minutes per side, without disturbing, until golden brown. Remove chicken and set aside.
03 -
In the same pan, fry onions and garlic for about 5 minutes, stirring often. If the onions begin to stick, add a splash of water. Add black pepper and turmeric; cook briefly while stirring. Stir in the chopped tomatoes and cook for 2–3 minutes.
04 -
Add honey, lime juice, and chopped rhubarb into the pan. Return the chicken pieces to the pot and pour in the chicken stock. Bring to a boil, reduce to medium-low, and simmer uncovered for about 75 minutes, stirring occasionally.
05 -
Taste and adjust seasoning with fine sea salt, additional honey, or extra lime juice if desired. Serve hot.
# Notes:
01 -
Use firm, bright red rhubarb stalks for best texture and tartness.
02 -
For a richer sauce, skim excess fat from chicken after browning.