Rhubarb with Chicken Thighs

Members of my family have mixed feelings about rhubarb.  I quite like it but wanted to try something different, for a change from the traditional sweet desserts that everyone seems to associate with rhubarb.    This chicken recipe was a real hit with everyone.  Unfortunately, it was eaten too quickly to get any photos, but will add one next time I make it! :)


Ingredients

8 x chicken thighs
Olive oil
1 bunch spring onions
2 tbs fresh ginger - grated
1 tsp ground cardamom (I could only get the pods, so opened them up and ground the seeds with a mortar and pestle)
1/2 cup sherry
1 cup chicken stock
1/4 cup honey
Juice from one orange
3-4 sticks rhubarb - diced into small chunks


Preheat the oven to 180 degrees C.

Heat a little olive oil in an ovenproof pan.  Place the chicken thighs in the pan and cook until golden, then turn over and cook the other side.  Transfer the thighs to a plate.

Add the spring onions, ginger and cardamom to the pan.  Season to taste.  Saute until the spring onions start to soften.  Pour in the sherry and scrape up the brown bits from the bottom of the pan.  Cook for a few minutes, then add the stock, honey and orange juice.  Stir to combine.  Return the chicken pieces (and any juices) to the pan, turn the chicken to coat, and bring mixture to a boil.

Cover the pan with a lid and place it in the oven and cook for approx. 20 minutes.  Remove from the oven, scatter the rhubarb pieces between and around the chicken, then return the pan to the oven for another 15 minutes.

I served this with brown rice and steamed broccoli.

Enjoy!

Caryl ♥