A new way to use rhubarb - pair it with chicken for a delicious tang. Photo: Anne Skoogh
Summer is going strong here in Sweden, and we’ve had beautifully warm weather so far. Not that Swedes are ever content with the weather though – I don’t think
there’s anything we love to complain about more!
I’m still on the topic of rhubarb – probably because I see my plants everytime I open the door. I have a fairly complicated (not really – but it’s a long recipe) rhubarb cheesecake coming up in a few days, and today I thought we’d do something a little bit different.
See, while rhubarb is mostly used in desserts or made into cordial, it can be really tasty in savory preparations as well. Try finely slicing a stalk or two the next time you make cole slaw, for example! That’s really good. And this rhubarb chicken: divine.
Try serving it with boiled new potatoes, or rice. I use full-fat cream, but you don’t have to – it’ll still be tasty with a lighter alternative. Sambal oelek is a very spicy chilli paste – you can substitute fresh red chilli, finely chopped. As for concentrated chicken stock, think of it as optional, to give a deeper flavor. Just omit it if you don’t happen to have it.
4 boneless chicken thighs
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
Brown the chicken in some olive oil, season and with salt and pepper. Place it in a snug 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 boiled new potatoes.