Rhubarb Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g onion (s), red
- 1 bulb garlic, young if possible
- 4 chicken legs
- Salt, from the mill
- 2 tablespoon olive oil
- 500 g rhubarb
- 1 tablespoon black pepper, roughly ground
- 2 teaspoons, heaped turmeric
- 1 can tomatoes, chunky
- 6 tablespoon honey
- 250 mg saffron powder
- 50 ml lime juice
- 700 ml poultry stock
Print Recipe
Pin Recipe Instructions
- First peel the onions, cut in half and cut into thin slices. Halve the garlic bulb crosswise. Divide the chicken drumsticks in the joint and season with salt.
- Heat the olive oil in a roasting pan, fry the chicken on all sides until golden brown. Take out of the roaster and set aside.
- Then sauté the onions and garlic halves in the roaster for 5 minutes. Meanwhile, peel the rhubarb and cut into 2 cm pieces.
- Then add 1 - 2 tablespoons of pepper, depending on how spicy you like it, and add turmeric, sauté briefly. Add tomatoes and let reduce slightly. Add honey, saffron, lime juice, rhubarb and chicken pieces and fill up with poultry stock. Let everything simmer over a medium heat for 2 hours, stirring occasionally. Finally, add a little salt to taste.
- Rice goes very well with it, or simply a good bread / baguette with which you can dip the sauce.
- Tip: I use Tellicherry pepper, it is very aromatic and has a fine sharpness. Since we like it spicy, always 2 tablespoon. Depending on your own taste and preference for spiciness, as well as the type of pepper, I would recommend carefully approaching your own optimal amount of pepper.
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