Chicken With Rhubarb Sauce Recipe

Name: Chicken With Rhubarb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7/8 cups red onions; 5 large garlic cloves; 6 whole chicken legs; 2 tablespoons olive oil; 2 tablespoons ground black pepper roughly; 2 teaspoons turmeric; 2 11/16 cups chopped tomatoes; 6 tablespoons honey; 3 tablespoons fresh lime juice; 1 pound rhubarb; 3 cups chicken stock; salt

Servings: persons

1 7/8 cups red onions
5 large garlic cloves
6 whole chicken legs
2 tablespoons olive oil
2 tablespoons ground black pepper roughly
2 teaspoons turmeric
2 11/16 cups chopped tomatoes
6 tablespoons honey
3 tablespoons fresh lime juice
1 pound rhubarb
3 cups chicken stock
salt

1
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.
2
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.
3
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 1/2 hours, stirring from time to time.
4
Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.

953

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 7/8 cups red onions, 5 large garlic cloves, 6 whole chicken legs, 2 tablespoons olive oil, and more.

Yes, Chicken With Rhubarb Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Rhubarb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions