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Sweet and Tangy Rhubarb Chicken

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A comfort staple featuring skinless chicken drumsticks braised in a vibrant tomato-rhubarb sauce with turmeric and curry powder.

Ingredients

Scale
  • ½ red onion, thinly sliced
  • 4 large garlic cloves, minced
  • 8 skinless chicken drumsticks
  • 2 tbsp avocado oil (or neutral oil)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 (14 oz) can fire roasted diced tomatoes
  • ¼ cup coconut sugar (or brown sugar/maple syrup)
  • 1 lime, juiced
  • 1 lb fresh or frozen rhubarb, diced
  • 3 cups chicken stock or bone broth
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Heat a heavy-bottomed skillet over medium. Add the avocado oil and warm until shimmering.
  2. Season the drumsticks lightly with salt and pepper. Place the chicken in the skillet and brown until golden, about 5 minutes per side.
  3. Add the sliced onion and garlic to the same pan. Cook, stirring, until they start to soften and brown, about 4 to 5 minutes.
  4. Sprinkle in sea salt, pepper, and turmeric. Stir constantly for 1 to 2 minutes.
  5. Pour in the fire roasted diced tomatoes and cook for 2 to 3 minutes.
  6. Add the diced rhubarb, coconut sugar, lime juice, and chicken stock. Stir to combine and bring to a gentle simmer.
  7. Return the browned chicken to the pan and simmer covered for about 1 hour, stirring occasionally.
  8. Taste and adjust salt and pepper. Finish with chopped parsley before serving.

Notes

For less heat, reduce curry to ½ tsp. Freezes well and also serves well with rice, quinoa, or noodles.

Nutrition

Find it online: https://www.simplefamilydishes.com/sweet-tangy-rhubarb-chicken/