Rhubarb Chicken (Savory Rhubarb Recipe)
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 -6 servings
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Calories
414 kcal
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Course
Main Course
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Cuisine
German
Rhubarb Chicken (Savory Rhubarb Recipe)
Description
This savory Rhubarb Chicken features chicken pieces seared in olive oil to develop golden brown skin, then set aside while onions and garlic are sautéed with turmeric and black pepper to build a flavorful base. Chopped rhubarb and canned tomatoes are added along with honey and lime juice to create a sauce that is both tangy and sweet. Chicken stock is poured in, and the chicken returns to the pot to simmer until tender, allowing the flavors to meld.
The combination of rhubarb's natural tartness with honey’s gentle sweetness and the warm notes from turmeric create a distinctive sauce that complements the chicken’s texture. The lime juice adds a final bright note that lifts the dish.
This dish can be served with rice or bread to soak up the flavorful sauce. It is a creative way to use rhubarb beyond desserts, highlighting its versatility in savory cooking.
Ingredients
- 10 oz red onions
- 5 garlic large cloves
- 4 chicken thighs skinless
- 4 chicken drumstick skinless
- 2 tablespoons olive oil
- 1 to 2 tablespoons black pepper roughly ground
- 2 teaspoons Turmeric
- 1 can tomato 400 g/ 14 oz, chopped
- 5 tablespoons honey more to taste
- 3 tablespoons lime juice fresh
- 1 lb rhubarb
- 3 cups chicken stock
- salt fine sea salt
Instructions
- Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.10 oz red onions/ 300 g + 5 large garlic cloves + 4 skinless chicken thighs + 4 skinless chicken drumsticks + 1 lb rhubarb/ 450 g
- Sear the chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes; the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.2 tablespoons olive oil
- Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.1 to 2 tablespoons roughly ground black pepper + 2 teaspoons turmeric + 1 can chopped tomatoes
- Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat, uncovered, for about 1 ¼ hours, stirring occasionally.5 tablespoons honey + 3 tablespoons fresh lime juice + rhubarb + chicken + 3 cups chicken stock/ 730 ml
- Adjust the taste with fine sea salt and maybe more honey or lime juice if you find that necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 414kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 178mg | 59% |
| Sodium | 490mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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