Chicken with Rhubarb Sauce
By: Adina Beck
Published: Wednesday, June 3, 2015 - 10:01am

Ingredients




300 g/ 10.5 oz red onions
5 large garlic cloves
4-6 whole chicken legs
2 tablespoons olive oil
1 to 2 tablespoons roughly ground black pepper
2 teaspoons turmeric
1 can (400 g/ 14 oz) chopped tomatoes
6 tablespoons honey
3 tablespoons fresh lime juice
500 g/ about 1 pound rhubarb
700 ml/ 3 cups chicken stock
salt

Preparation

1 Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Divide the chicken legs at the joint. Roughly ground the black pepper using a mortar and pestle. Clean and peel the rhubarb, then chop it into small pieces. 2 Heat the olive oil in a thick-bottomed pot and fry the chicken pieces until golden brown all over. Take them out of the pan and set aside. 3 Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let cook for about 3 minutes. Add the honey, the lime juice and the chopped rhubarb. Give the chicken back to the pan and add the hot chicken stock. Bring to a boil and simmer on a medium-low heat and uncovered for about 1 ½ hours, stirring from  time to time. 4 Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.

About

Tender chicken in a delicious sweet and sour, peppery rhubarb sauce