Follow these steps for perfect results
Olive Oil
Chicken Legs
Separated At The Joint
Red Onions
Halved And Thinly Sliced
Garlic
Thinly Sliced
Black Pepper
Roughly Ground
Turmeric
Chopped Tomatoes
Chopped
Clear Honey
Fresh Lime Juice
Rhubarb
Peeled And Chopped
Chicken Stock
Warmed
Salt
Heat olive oil in a thick-bottomed pot.
Fry chicken pieces until golden brown on all sides.
Remove chicken from the pot and set aside.
Fry onions and garlic in the same pot for about 5 minutes, stirring frequently.
Add black pepper and turmeric, fry briefly while stirring.
Add chopped tomatoes and cook for about 3 minutes.
Add honey, lime juice, and chopped rhubarb.
Return the chicken to the pot.
Add warmed chicken stock.
Bring to a boil.
Reduce heat and simmer uncovered over medium-low heat for about 1 1/2 hours, stirring occasionally.
Adjust seasoning with salt and more honey or lime juice if desired.
Expert advice for the best results
For a thicker sauce, remove the chicken and reduce the sauce at the end.
Add a splash of balsamic vinegar for extra depth of flavor.
Serve with a side of mashed potatoes or rice to soak up the sauce.
Everything you need to know before you start
15 minutes
The sauce can be made a day ahead.
Serve chicken on a plate and spoon sauce generously on top. Garnish with fresh parsley.
Serve with mashed potatoes or rice.
Serve with a side of steamed green beans.
The acidity complements the rhubarb.
Discover the story behind this recipe
Rhubarb is a common ingredient in British cuisine, often used in desserts and savory dishes.
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