A rhubarb recipe again, I can’t help it, I like rhubarb so much and now is the time to eat it. In a few weeks it will all be over… Of course, you can easily freeze rhubarb and enjoy it the whole year but still I like it better fresh and eaten at the right time.
What can I say about this recipe? The sauce was unbelievable! I loved the tender chicken pieces inside and everything else, but the sauce was the killer. Actually I could have eaten the sauce as it was, just mopping it up with bread, and not really miss the chicken… A sweet and sour, spicy due to the large amount of black pepper, delightful sauce.
When giving the black pepper to the sauce, start with 1 tablespoon of it, then add up to 2 tablespoons according to your taste. I used about 1 ½ tablespoons and didn’t find the sauce too hot, it was just right for me, and there was no complaint about it being too hot from the children either. It probably depends a lot on the sort of black pepper you use.
We had this with baguette, but I am sure you could also eat it with pasta or rice.
- 300 g/ 10.5 oz red onions
- 5 large garlic cloves
- 4-6 whole chicken legs
- 2 tablespoons olive oil
- 1 to 2 tablespoons roughly ground black pepper
- 2 teaspoons turmeric
- 1 can (400 g/ 14 oz) chopped tomatoes
- 6 tablespoons honey
- 3 tablespoons fresh lime juice
- 500 g/ about 1 pound rhubarb
- 700 ml/ 3 cups chicken stock
- Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Divide the chicken legs at the joint. Roughly ground the black pepper using a mortar and pestle. Clean and peel the rhubarb, then chop it into small pieces.
- Heat the olive oil in a thick-bottomed pot and fry the chicken pieces until golden brown all over. Take them out of the pan and set aside.
- Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let cook for about 3 minutes. Add the honey, the lime juice and the chopped rhubarb. Give the chicken back to the pan and add the hot chicken stock. Bring to a boil and simmer on a medium-low heat and uncovered for about 1 ½ hours, stirring from time to time.
- Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.