Rhubarb Chicken Honey Lime (Print Version)
# Ingredients:
→ Main Ingredients
01 -
300 g red onions, thinly sliced
02 -
5 large garlic cloves, thinly sliced
03 -
4 skinless chicken thighs
04 -
4 skinless chicken drumsticks
05 -
2 tablespoons olive oil
06 -
1 to 2 tablespoons roughly ground black pepper
07 -
2 teaspoons turmeric
08 -
400 g canned chopped tomatoes
09 -
5 tablespoons honey, plus more to taste
10 -
3 tablespoons fresh lime juice
11 -
450 g rhubarb, peeled and chopped
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. Cut skinless chicken thighs and drumsticks at the joint if needed. Wash, peel, and chop the rhubarb into small pieces.
02 -
Heat olive oil in a heavy-bottomed pot over medium-high heat. Brown the chicken pieces for about 5 minutes per side without moving them initially to promote caramelization. Once golden brown, transfer the chicken to a plate and set aside.
03 -
Without adding extra oil, cook onions and garlic in the same pot for approximately 5 minutes over medium heat, stirring often. If needed, add a splash of water to prevent sticking.
04 -
Stir in ground black pepper and turmeric. Fry briefly while stirring continuously. Add chopped tomatoes and let them cook for 2 to 3 minutes.
05 -
Stir in honey, fresh lime juice, and chopped rhubarb. Return the browned chicken pieces to the pot. Add chicken stock and bring the mixture to a boil.
06 -
Reduce heat to medium-low and simmer, uncovered, for about 1 hour and 15 minutes, stirring occasionally until chicken is cooked through and sauce is flavorful.
07 -
Adjust seasoning with fine sea salt and, if desired, add extra honey or lime juice to balance sweetness and acidity to taste.
# Notes:
01 -
Select rhubarb stalks that are firm and vibrant in color for optimal flavor.