Rhubarb Chicken Sweet Sour (Print Version)
# Ingredients:
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01 -
Fine sea salt, toss some in if needed
02 -
730 ml chicken stock
03 -
450 g rhubarb, cleaned up, peeled and chopped small
04 -
3 tablespoons fresh lime juice
05 -
5 tablespoons honey, add more if you want it sweeter
06 -
400 g canned chopped tomatoes
07 -
2 teaspoons turmeric
08 -
1 to 2 tablespoons coarsely cracked black pepper
09 -
2 tablespoons olive oil
10 -
4 skinless chicken drumsticks
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4 skinless chicken thighs
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5 big garlic cloves, thinly cut
13 -
300 g red onions, cut in half then into thin slices
# Instructions:
01 -
Give the dish a taste once everything's cooked. Add salt for flavor, or a little more honey or lime if you want it sweeter or zingier.
02 -
Add the chicken you browned earlier, the chopped rhubarb, a pour of chicken stock, honey, and splash in the lime juice. Crank up the heat to get things bubbling, then drop it low and let it gently cook uncovered for about an hour and a quarter. Stir now and then.
03 -
Toss in the chopped tomatoes next and let them cook for maybe 2 or 3 minutes until things start looking saucy.
04 -
With no extra oil, throw the garlic and onion into your pot. Cook about 5 minutes, stirring so nothing sticks. If the onions cling to the pan, trickle a bit of water in. Sprinkle in black pepper and turmeric, give it another minute.
05 -
Get your big pot hot with olive oil. Put in the chicken pieces and let them just sit so they get nice and brown, about 5 minutes for each side. Flip once. Move the chicken out onto a plate when you're done.
06 -
Chop up the rhubarb after giving it a good clean and peel. Slice the garlic thin. Cut those onions in half, then slice them up. If the chicken legs are whole, separate them at the joints.
# Notes:
01 -
Letting the chicken sit without turning helps keep it from getting stuck and gives you more flavor.
02 -
Check the sauce before you serve—add more sweet or sour depending on how you like it.