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.
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
Instructions
- 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.
- 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.
- Add the diced tomatoes, coconut sugar, lime juice, chicken stock, and chopped rhubarb.
- 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.
To make into a freezer meal
- Add all of the ingredients except the chicken stock into a large silicone freezer bag or a freezer-safe dish with a lid.
- Stir everything together and freeze for up to 3 months. Defrost fully before cooking as normal.