Rhubarb Chicken Sweet Sour (Print Version)
# Ingredients:
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01 -
300 g red onions, halved and thinly sliced
02 -
5 large garlic cloves, thinly sliced
03 -
4 skinless chicken thighs
04 -
4 skinless chicken drumsticks
05 -
2 tablespoons olive oil
06 -
1 to 2 tablespoons roughly ground black pepper
07 -
2 teaspoons turmeric
08 -
400 g canned chopped tomatoes
09 -
5 tablespoons honey, plus more to taste
10 -
3 tablespoons fresh lime juice
11 -
450 g rhubarb, cleaned, peeled and chopped
12 -
730 ml chicken stock
13 -
Fine sea salt, to taste
# Instructions:
01 -
Halve and thinly slice the red onions. Thinly slice the garlic cloves. Clean and peel the rhubarb, then chop into small pieces. If necessary, divide the chicken legs at the joint.
02 -
Heat olive oil in a thick-bottomed or nonstick pot. Sear chicken thighs and drumsticks over medium-high heat until golden brown on all sides, about 5 minutes per side without moving during initial browning. Remove chicken to a plate and set aside.
03 -
Without adding extra oil, sauté onions and garlic in the same pot for about 5 minutes, stirring frequently. Add a splash of water if the onions start to stick. Stir in the black pepper and turmeric and fry for 1 minute.
04 -
Stir in the chopped tomatoes and cook for 2–3 minutes, allowing the sauce to come together.
05 -
Add honey, fresh lime juice, and chopped rhubarb to the pot. Return the seared chicken pieces to the pot and pour in the chicken stock. Bring to a boil, then reduce heat to medium-low and simmer uncovered for approximately 75 minutes, stirring occasionally.
06 -
Taste and adjust seasoning with fine sea salt, and add extra honey or lime juice as desired for balance.
# Notes:
01 -
Allowing the chicken to brown undisturbed prevents it from sticking and enhances flavor development.
02 -
Taste the sauce before serving and adjust sweetness or acidity to your preference.