Sweet and Tangy Rhubarb Chicken.

My sweet and tangy rhubarb chicken is a savory and warming meal full of flavor! The rhubarb melts into the sweet tomato sauce and coats the chicken with the most savory, slow-cooked flavor. You can even turn it into a freezer meal to pull out anytime you’re craving first-of-season rhubarb tang! Serve it over rice cooked in bone broth for a truly unique dinner.

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For this recipe you’ll need

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

• ½ red onion, thinly sliced
• 4 large garlic cloves
• 8 skinless chicken drumsticks
• 2 tbsp avocado oil
• 1 tsp turmeric
• 1 tsp curry powder
• 1 14 oz can fire roasted diced tomatoes
• ¼ cup coconut sugar
• 1 lime, juiced
• 1 pound fresh or frozen rhubarb, diced
• 3 cups chicken stock or bone broth
• sea salt and pepper to taste

Here’s How To Make My Sweet and Tangy Rhubarb Chicken

Step by Step Instructions

1. In a heavy-bottomed skillet, heat the avocado oil over medium heat. Place the chicken pieces until golden brown all over, about 5 minutes per side.Take the chicken out of the pan and set aside.
2. In the same pan, add the onions and garlic and cook them until they have begun to soften and brown, 4-5 minutes. Add sea salt, pepper, and turmeric and cook for 1-2 more minutes stiring constantly. Add the chopped tomatoes and let them cook for 2-3 minutes.
3. Add the diced tomatoes, coconut sugar, lime juice, chicken stock, and chopped rhubarb.
4. Return the chicken back to the pan and bring everything to a simmer.Then turn the heat down, and cook on medium-low heat and uncovered for about 1 hour, stirring occasionally.Serve with a sprinkle of parsley over the top.

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