Chicken with Rhubarb Sauce
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
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.
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.
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.
Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.