Rhubarb Sweet Chicken Sour (Print Version)
# Ingredients:
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01 -
Fine sea salt, use as much as you like
02 -
730 ml chicken stock
03 -
450 g rhubarb, trimmed, peeled, and chopped up
04 -
3 tablespoons lime juice, freshly squeezed
05 -
5 tablespoons honey, and you can drizzle on more if you want
06 -
400 g canned tomatoes, chopped
07 -
2 teaspoons turmeric powder
08 -
1 to 2 tablespoons roughly crushed black pepper
09 -
2 tablespoons olive oil
10 -
4 big chicken drumsticks, skin off
11 -
4 chicken thighs, no skin
12 -
5 garlic cloves, thinly sliced
13 -
300 g red onions, sliced thin after cutting in half
# Instructions:
01 -
Check how it tastes and toss in more sea salt, honey, or lime juice if the flavors need a touch-up.
02 -
Drop in the honey, rhubarb bits, and lime juice. Next, slide the browned chicken back into the pot and pour in the chicken stock. Get it bubbling, then lower the heat and let it cook uncovered for about 75 minutes. Give it a stir now and then.
03 -
Spoon in the tomatoes and let everything cook for a couple of minutes, just until it all blends together.
04 -
Keep the pot on, no need to add more oil. Toss in onions and garlic. Stir them around for 5 minutes. When the onions want to stick, splash in some water. Sprinkle the turmeric and black pepper, and cook for about a minute.
05 -
Heat up olive oil in a thick pot or a nonstick one. Place in the chicken thighs and drumsticks. Let them sit, flipping to get them golden—about 5 minutes each time—don’t move them at first so they get a nice crust. Take the chicken out and put aside for now.
06 -
Slice up those onions and garlic. Wash, peel, then dice the rhubarb. If your chicken legs are in one piece, cut them at the joint.
# Notes:
01 -
Letting your chicken brown before turning it helps keep it from sticking and makes it taste even better.
02 -
Take a second to taste your sauce before you serve, and mess with the sweet or tangy to get it just right.