Rhubarb Chicken Sweet Sour

This bright savory rhubarb chicken brings together tender chicken thighs and drumsticks with sweet red onions and a tangy honey lime rhubarb sauce It is the perfect recipe for taking advantage of spring rhubarb and makes a cozy meal for chilly evenings when you want something a little different from the usual roast chicken

I made this for a family Sunday lunch when rhubarb started showing up at the market and now I get asked to make it every year

Ingredients

• Red onions: brings gentle sweetness and color opt for fresh heavy onions with no soft spots
• Garlic: adds an earthy punch firm cloves without green shoots work best
• Chicken thighs and drumsticks: bring wonderful juiciness and flavor free range chicken will be more flavorful
• Olive oil: helps brown and crisp the chicken use extra virgin for better taste
• Roughly ground black pepper: brings gentle heat grind fresh for best results
• Turmeric: earthiness and golden color buy from a spice shop for fresher flavor
• Canned chopped tomatoes: create a rich base choose a good quality brand Italian if possible
• Honey: balances rhubarb and tomatoes with mellow sweetness use raw honey for depth
• Fresh lime juice: wakes up all the flavors freshly squeezed is key
• Rhubarb: offers tang and soft texture look for firm red stalks no wilting or bruises
• Chicken stock: keeps everything juicy and pulls flavors together home made or low sodium store bought
• Fine sea salt: essential for bright flavors use just enough after tasting

Step-by-Step Instructions

Preparation:

Slice the red onions into thin half moons and slice the garlic as well Skin the chicken if needed Divide the chicken legs at the joint if they are whole Wash and peel the rhubarb then cut into small bite sized pieces

Sear the Chicken:

Pour olive oil into a heavy bottomed pot and heat until shimmering Add the chicken pieces and let them cook without moving for at least 5 minutes so they get nicely browned Turn and brown on all sides about 5 minutes per side Once browned remove the chicken and set aside

Cook the Vegetables and Spices:

Without adding more oil add the onions and garlic to the same pot Stir constantly over medium low heat for about 5 minutes until soft and fragrant If they stick add a splash of water Add the black pepper and turmeric stir another minute until spices are toasty Add the canned tomatoes and cook for 2 to 3 minutes to build up the sauce base

Simmer with Sauce:

Mix in the honey lime juice and chopped rhubarb Place the browned chicken back in the pan Pour over the chicken stock Bring to a gentle boil reduce the heat and let everything simmer uncovered on medium low heat for about 1 hour and fifteen minutes Stir once or twice to make sure nothing sticks

Taste and Finish:

After simmering taste the sauce Season with fine sea salt and if you want adjust with more honey for sweetness or more lime for tang

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Honey is my favorite ingredient here It softens rhubarb’s tart edges and gives the dish a rich glossy finish My kids once helped me chop a mountain of rhubarb and we ended up giggling the whole afternoon while the sweet steam filled the kitchen

Storage tips

Leftover rhubarb chicken can be cooled to room temperature then refrigerated in an airtight container for up to three days The flavor deepens overnight For longer storage you can freeze this chicken with the sauce in a tightly sealed container and thaw in the fridge before gently reheating on the stove

Ingredient substitutions

If you do not have fresh rhubarb you can use frozen just thaw and drain the liquid Use boneless skinless thighs if you prefer them They will cook a little faster For a different tang add a splash of apple cider vinegar if no lime is on hand

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Serving suggestions

Serve this chicken with fluffy basmati rice or roasted baby potatoes Sprinkle with fresh chopped parsley or mint for a fresh finish The sauce is also delicious drizzled over steamed green beans

Cultural and historical context

Rhubarb is a classic spring vegetable in German kitchens often found in sweet pies but also in savory dishes like this one The tart flavor pairs perfectly with rich meats and sour honey sauces appearing in many old village recipes

Frequently Asked Questions

→ What type of chicken is best for this dish?

Chicken thighs and drumsticks are preferred for their juiciness and flavor, holding up well to slow simmering.

→ Can I use frozen rhubarb?

Yes, frozen rhubarb works well. Thaw and drain before adding to prevent excess liquid in the sauce.

→ How can I balance the sweet and sour flavors?

Add honey and lime juice gradually, tasting as you go to achieve your preferred flavor balance.

→ What can I serve alongside this dish?

Pair with steamed rice, crusty bread, or roasted potatoes to soak up the tangy sauce.

→ Can I make this dish in advance?

Yes, the flavors develop even more after a day. Store covered in the fridge and reheat gently before serving.