Welcome back, dear readers! Today, I’m excited to share a unique and delectable recipe that combines savory and tangy flavors in the most delightful way: Chicken with Rhubarb Sauce. This dish has a special place in my heart, as it was inspired by a recent trip to a quaint countryside farm where I first encountered the vibrant, tart stalks of rhubarb. Who knew that this humble plant, often associated with desserts, could transform a savory dish into a symphony of flavors?
I remember the day vividly. My family and I were visiting an old friend who owns a charming farm. As we strolled through the fields, we came across rows of lush rhubarb plants. Intrigued by their bold color and unique flavor, our friend shared his grandmother’s secret: using rhubarb in savory dishes. That evening, we sat down to a rustic meal featuring this very Chicken with Rhubarb Sauce, and I was immediately hooked.
The beauty of this recipe lies in its balance. The tartness of the rhubarb pairs beautifully with the sweetness of honey and the acidity of lime juice, all wrapped up with the warmth of turmeric and black pepper. The result is a dish that’s both comforting and exotic. I love how the tender chicken absorbs these flavors, becoming a succulent, melt-in-your-mouth experience.
One of my favorite tweaks is adding a bit more honey and lime juice at the end, adjusting the balance to suit my family’s taste buds. You can also play around with the pepper to add a bit more kick if you like it spicy.
I hope this recipe brings a touch of adventure to your kitchen and that you enjoy it as much as we did. So, grab your apron, and let’s get cooking!
How to Prepare Chicken with Rhubarb Sauce
Ingredients:
- 1 lb rhubarb
- 4 skinless chicken thighs
- 4 skinless chicken drumsticks
- 10 oz red onions
- 3 cups chicken stock
- 2 tablespoons olive oil
- 5 large garlic cloves
- 2 teaspoons turmeric
- 1 can (14 oz) chopped tomatoes
- 1-2 tablespoons roughly ground black pepper
- 5 tablespoons honey (more to taste)
- 3 tablespoons fresh lime juice
- fine sea salt
Directions:
Preparations: Thinly slice the red onions and garlic cloves. Skin and divide the chicken legs at the joint if needed. Clean, peel, and chop the rhubarb into small pieces.
Fry chicken: Heat the olive oil in a large pot and fry the chicken pieces until golden brown, about 5 minutes per side. Avoid moving the chicken during the first 5 minutes to prevent sticking. Once browned, set the chicken aside.
Cook vegetables: Using the same pot, fry the onions and garlic for about 5 minutes, stirring frequently. If the onions start to stick, add a splash of water. Stir in the black pepper and turmeric, cooking briefly. Add the chopped tomatoes and cook for another 2-3 minutes.
Simmer: Stir in the honey, lime juice, and chopped rhubarb. Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 1 1/4 hours, stirring occasionally.
Adjust the taste with salt, and if needed, add more honey or lime juice.
FAQs:
Can I use chicken breasts instead of drumsticks and thighs for this recipe?
Yes, you can substitute chicken breasts for drumsticks and thighs. However, since chicken breasts cook faster, you should adjust the cooking time accordingly to avoid drying out the meat. Typically, chicken breasts will require about 25-30 minutes of simmering instead of 1 1/4 hours.
How can I make the rhubarb sauce less tart?
To reduce the tartness of the rhubarb sauce, you can add more honey to balance the flavors. Start with the 5 tablespoons of honey as indicated in the recipe, and gradually add more, tasting as you go until the desired sweetness is achieved. Additionally, you can use a little more lime juice to add a different type of acidity that can complement the tartness.
Is there a substitute for rhubarb in this recipe?
If you cannot find rhubarb, you can use other tart fruits such as cranberries or green apples as substitutes. These fruits will provide a similar tangy flavor. Adjust the amount based on the tartness and sweetness of the substitute fruit you choose.
Can this recipe be made ahead of time?
Yes, this chicken with rhubarb sauce can be made ahead of time. In fact, it often tastes better the next day as the flavors have more time to meld together. Once cooked, let the dish cool completely before refrigerating it. When ready to serve, gently reheat on the stove over medium heat until warmed through.
What sides pair well with chicken and rhubarb sauce?
This dish pairs well with a variety of sides. Some excellent options include steamed rice, mashed potatoes, or a fresh green salad. Additionally, roasted vegetables such as carrots, asparagus, or Brussels sprouts complement the flavors of the chicken and rhubarb sauce nicely.
Chicken with Rhubarb Sauce
Ingredients
- 4 skinless chicken drumsticks
- 4 skinless chicken thighs
- 1 lb rhubarb
- 10 oz red onions
- 5 large garlic cloves
- 3 cups chicken stock
- 2 tablespoons olive oil
- 2 teaspoons turmeric
- 1-2 tablespoons roughly ground black pepper
- 1 can 14 oz chopped tomatoes
- 5 tablespoons honey more to taste
- 3 tablespoons fresh lime juice
- fine sea salt
Instructions
- Preparations: Slice the red onions and garlic cloves thinly. Skin the chicken and divide the chicken legs at the joint if needed. Clean, peel, and chop the rhubarb into small pieces.
- Fry chicken: In a large pot, heat the olive oil and fry the chicken pieces until golden brown, about 5 minutes per side. Avoid moving the chicken during the first 5 minutes to prevent sticking. Once browned, set the chicken aside.
- Cook vegetables: Using the same pot, fry the onions and garlic for about 5 minutes, stirring frequently. If the onions start to stick, add a splash of water. Stir in the black pepper and turmeric, cooking briefly. Add the chopped tomatoes and cook for another 2-3 minutes.
- Simmer: Stir in the honey, lime juice, and chopped rhubarb. Return the chicken to the pot and add the chicken stock. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 1 1/4 hours, stirring occasionally.
- Adjust the taste with salt, and if needed, add more honey or lime juice.
