Rhubarb Chicken

Rhubarb is very popular in Sweden, and you'll find it in many gardens. It's usually eaten for dessert, almost always in the form of a crumble (or made into cordial). Still, rhubarb can certainly be used in food as well. This recipe orginally comes from Arla, a large dairy producer, who sometimes comes up with really nice recipes. This one, I rather liked. Maybe not something we'll make over and over, but certainly a nice dish to try. We served it with boiled new potatoes, which was delicious. 

I used full-fat cream, but you can use something else if your diet is less forgiving. Sambal oelek is a spicy chili paste (substitute regular finely chopped chilis), and concentrated chicken stock is easy to find here, but just omit it if you can't find it. 

Serves 2

4 boneless chicken thighs

olive oil

salt, pepper

2 rhubarb stalks, cut into 5 cm long pieces

2 tbsp chopped scallions (or chives)

200 ml cream (full fat if you feel up for it)

1 tbsp honey 

1 tsp sambal oelek

1 tbsp concentrated chicken stock

2 garlic cloves, minced

Sear the chicken in some olive oil, season and with salt and pepper. Place it in an oven-proof dish with the rhubarb and scallions (or chives). 

Whisk the cream with honey, sambal oelek, chicken stock and garlic, and pour over the chicken. 

Bake at about 200°C for 15 minutes. Serve with new potatoes.

(See? Much prettier before cooking.)