Description
Tender chicken in a delicious, sweet and sour, peppery rhubarb sauce.
Ingredients
- 2 Tablespoons Olive Oil
- 4 Whole Chicken Legs, Separated At The Joint
- 10-½ ounces, weight Red Onions, Halved And Thinly Sliced
- 5 cloves Large Garlic, Thinly Sliced
- 2 Tablespoons Roughly Ground Black Pepper
- 2 teaspoons Turmeric
- 14 ounces, weight Chopped Tomatoes
- 6 Tablespoons Clear Honey
- 3 Tablespoons Fresh Lime Juice
- 1 pound Rhubarb, Peeled And Chopped Into Small Pieces
- 3 cups Chicken Stock, Warmed
- Salt To Taste
Preparation
Heat olive oil in a thick-bottomed pot and fry chicken pieces until golden brown all over. Take out of pan and set aside.
Without adding any extra oil to pan, fry onions and garlic for about 5 minutes, stirring often. Add pepper and turmeric and fry briefly while stirring all the time. Add chopped tomatoes and cook for about 3 minutes. Add honey, lime juice and chopped rhubarb. Return chicken to pan and add hot chicken stock. Bring to a boil and simmer over medium-low heat uncovered for about 1 ½ hours, stirring occasionally.
Adjust seasoning with salt and more honey or lime juice if desired.
