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a bowl full of savory rhubarb chicken with lemon slices.
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4.48 from 67 votes

Rhubarb Chicken (Savory Rhubarb Recipe)

This tender and flavorful rhubarb chicken is a savory spring dish featuring juicy chicken thighs in a delicious sweet and sour sauce.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Dish
Cuisine: German
Servings: 4 -6 servings
Calories: 414kcal
Author: Adina

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
US - EU

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.

Nutrition

Serving: 1/6 of the dish | Calories: 414kcal | Carbohydrates: 31g | Protein: 39g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 178mg | Sodium: 490mg | Fiber: 3g | Sugar: 20g