This tender and flavorful rhubarb chicken is a savory spring dish featuring juicy chicken thighs in a delicious sweet and sour sauce.
Have you ever tried a savory rhubarb recipe? You definitely should! Start with this rhubarb chicken. Once you have had this, you will be willing to try anything made with rhubarb! Like, for instance, this chicken rhubarb curry, this rhubarb fish curry, or this amazing rhubarb soup with omelet and bacon.
Another rhubarb recipe - I can't help it, I love it, and now is the time to enjoy it. You can freeze rhubarb to use year-round, but I prefer it fresh, in season.
This recipe? The sauce was unbelievable! The tender chicken was great, but the sauce stole the show. I could have eaten it on its own, mopping it up with bread. Sweet, sour, and spicy with plenty of black pepper, it was delightful!
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Tips for making the rhubarb sauce
You can use whole chicken quarters/legs, which you can divide at the joint.
Or you can buy already separated thighs and drumsticks.
I prefer to skin the chicken parts whenever making a stew or curry, I don't like the floppy skin.
When adding 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 tablespoon 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.
The chicken parts need to simmer very slowly for a longer time, about 1 ¼ hours. That will make them incredibly tender and flavorful.
How to make rhubarb chicken?
- Slice the onions and the garlic.
- Peel and chop the rhubarb. Use the peel to make Rhubarb Syrup, for instance.
- Fry the meat parts on one side, turn and cook on the other side.
- Fry the onions and the garlic.
- Stir in the pepper and turmeric.
- Add the tomatoes.
- Now add the rhubarb, honey, and lime juice.
- Add the stock and stir well.
- Return the meat to the pot.
- Bring to a boil.
- Simmer, uncovered for 1 ¼ hours.
Serve
We had the rhubarb chicken with rice this time, but baguette or crusty white bread is also great for mopping up that delicious, sweet, and tangy rhubarb sauce.
Store and reheat
Store leftover rhubarb chicken for 3-4 days in an airtight container.
Freeze the leftovers for up to 3 months and defrost them in the fridge.
Reheat on the stovetop or microwave. Stir frequently while reheating.
Rhubarb Chicken (Savory Rhubarb Recipe)
Ingredients
- 10 oz red onions
- 5 large garlic cloves
- 4 skinless chicken thighs
- 4 skinless chicken drumsticks
- 2 tablespoons olive oil
- 1 to 2 tablespoons roughly ground black pepper
- 2 teaspoons turmeric
- 1 can chopped tomatoes 400 g/ 14 oz
- 5 tablespoons honey more to taste
- 3 tablespoons fresh lime juice
- 1 lb rhubarb
- 3 cups chicken stock
- fine sea salt
Instructions
- Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.10 oz red onions/ 300 g + 5 large garlic cloves + 4 skinless chicken thighs + 4 skinless chicken drumsticks + 1 lb rhubarb/ 450 g
- Sear the chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes; the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.2 tablespoons olive oil
- Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.1 to 2 tablespoons roughly ground black pepper + 2 teaspoons turmeric + 1 can chopped tomatoes
- Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat, uncovered, for about 1 ¼ hours, stirring occasionally.5 tablespoons honey + 3 tablespoons fresh lime juice + rhubarb + chicken + 3 cups chicken stock/ 730 ml
- Adjust the taste with fine sea salt and maybe more honey or lime juice if you find that necessary.
Meri Schroeder says
A very different dish - the chicken was soooo moist! It reminds me of a curry. I'll use leftover sauce with roasted cauliflower and serve with rice. The chicken I served over mashed potatoes and that was a great combo!
SherriB says
We absolutely loved this recipe exactly as it was! This will definitely be made again and again at our house. Delicious!
Adina says
Hi Sherri. I am so glad to hear it, we love this rhubarb chicken, too. I've been cooking it for years every year during the rhubarb season. We had it again last week, too. 🙂
Ilona says
I love this recipe. I changed it a bit. I used less chicken stock and added 1 tablespoon of brown sugar along with maple syrup instead of honey. Next time I make it I might add a little ginger to it as well.