I kept experimenting in the last years with rhubarb, but only in sweet meals. So this recipe is my experimentation in a savory meal and I liked it very much. Easy to make even!
Rhubarb chicken
Cooking time: 40 min
Servings: 1.5 hours
Difficulty: easy
Ingredients
- chicken drumsticks (5-6)
- 2 big stalks of rhubarb
- 5 carrots
- 1 onion
- 2 garlic cloves
- 1 small can of tomato paste
- 1 chicken cube
- 1 teaspoon of turmeric
- 1 tablespoon of honey
- lemon juice (2 tablespoons)
- salt
- pepper
- sunflower oil fro frying
Directions
- First, in order to avoid fibrous strings in the stew, peel your rhubarb. Then cut into small pieces.
- In the meantime, fry your chicken drumsticks in a big pan with sunflower oil. I am not sure how to make them not splash… this is a bit of the downside of cooking with drumsticks.
- In the same pan, add a bit more oil if needed and cook the sliced onion until it is soft.
- Then add the carrots for a few minutes.
- Add the garlic for few seconds.
- You can now ad the rhubarb to and let them befriend for a few minutes.
- At the end add the tomato paste, turmeric, lemon juice, honey, salt and pepper to taste and a chicken cube (so careful with the salt).
- Add back the chicken drumsticks and cover with water.
- Bring to a boil and simmer uncovered on small fire (I use 3 out of 10 on my stove) for 1.5 hours or until the stew reduced to your desired consistency.
- I serve it with integral rice. Super tasty and mildly sour but a great balance from the honey and the sweetness of the carrots!
