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This lively tangy dish mixes juicy drumsticks and thighs with soft red onions in a sweet-tart honey rhubarb lime sauce. It's perfect for a cool spring night when you're itching to shake up your usual chicken lineup and use up your rhubarb haul.
When rhubarb popped up at the farmer’s market, I made this for a Sunday lunch. Now my crew begs for it every spring!
Delicious Ingredients
- Fine sea salt: Brings all the flavors forward; taste and add a pinch more if needed
- Chicken stock: Keeps everything juicy and lets all the flavors mix; homemade or low-salt boxed is fine
- Rhubarb: Gives that signature zing and soft bite; go for crisp, bright red stalks
- Fresh lime juice: Lifts everything up; use fresh squeezed
- Honey: Makes the tang sweeter and the sauce shiny; raw is best if you have it
- Canned chopped tomatoes: Thickens and adds depth to the base; Italian brands are nice
- Turmeric: For warmth and color; grab from a spice shop if you can
- Roughly ground black pepper: Adds gentle heat; fresh cracked is best
- Olive oil: Crisps up the chicken skin; extra virgin really brings flavor
- Chicken thighs and drumsticks: Super juicy and taste-packed; free-range birds have more flavor
- Garlic: Earthy and punchy, use firm, sprout-free cloves
- Red onions: Sweet and colorful; pick ones that feel heavy and firm
Easy Directions
- Taste & Season:
- When it's done simmering, try the sauce. Toss in salt to brighten things up, and tweak with more honey or lime if you want more kick.
- Simmer Away:
- Add the browned chicken pieces back into the pot. Pour in the chicken stock, then toss in the chopped rhubarb, honey, and lime juice. Crank up the heat till it bubbles, then drop it to low and let it gently cook uncovered for about 75 minutes. Stir once in a while so nothing sticks.
- Veggies and Spice Time:
- Drop onions and garlic into the pot (no need for more oil). Give them a good stir over medium-low so they soften up (about 5 minutes). If bits stick, add a splash of water. Sprinkle in turmeric and pepper; stir for one more minute so they really bloom. Dump in the tomatoes, then cook for another couple minutes till everything smells amazing.
- Sear the Chicken:
- Pour olive oil in a heavy pot and wait till it’s hot. Drop in chicken and let it sit undisturbed for around 5 minutes so it gets a deep brown crust. Flip and brown all over, about 5 minutes per side. Pull it out and set aside for now.
- Get Prepped:
- Trim rhubarb and dice it into bite-sized bits. If your chicken's not cut up, chop through the joints. Slice onions and garlic into thin semi-circles. If the skin is still on the chicken, take it off unless you like it there!
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I'm all about the honey here—it sweetens up that sharp rhubarb and gives the whole meal a kind of glossy shine. Once the kids jumped in to help chop the mountain of rhubarb. The kitchen was filled with laughter and sweet steam all afternoon.
How to Store
If you've got leftovers, cool them first then stash in a sealed container in the fridge for 3 days. It tastes even better the next night! Want to keep it longer? Freeze your chicken and sauce in a tight container, then thaw in the fridge and reheat gently on the stove.
Swap Suggestions
No fresh rhubarb? Frozen works—just drain it after thawing. Boneless thighs are totally fine and cook a bit quicker. Out of limes? Try a splash of apple cider vinegar for tang.
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How to Serve
Dish up with fluffy basmati or baby potatoes roasted until crispy. Sprinkle fresh parsley or mint for a bright burst. That rhubarb sauce is tasty spooned over green beans too.
Fun Origins and Traditions
German cooks have used rhubarb forever—usually for pies, but sometimes for savory main dishes like this. That tart taste works so well with rich chicken and sweet-sour sauces. You’ll find dishes like this in old-school village kitchens all over Germany.
Frequently Asked Questions
- → What's the best chicken cut to use?
Go for thighs or drumsticks. They don't dry out and soak up all the tasty sauce when cooked slow.
- → Could I use rhubarb from the freezer?
For sure! Just thaw and drain it first so the sauce doesn't get watery.
- → How do I get the balance just right between sweet and tangy?
Start with a little honey and lime. Taste as you go, then add more of what you like until it's just right for you.
- → What goes well alongside this meal?
Try some warm rice, toasted bread, or even roasted potatoes. They'll catch all that good sauce.
- → Can I prep this a day ahead?
Definitely. The flavors get even richer overnight. Just pop it in the fridge and warm up gently when ready to eat.