This chicken and rhubarb stew uses rhubarb to make an almost sweet and sour sauce, and it's beautiful for it. Even if you're not a fan of rhubarb I implore you to try it: if you like plum sauce for example, this will be a winner. This is a recipe you'll need to taste as you go along, adding honey if it needs to be a bit sweeter.
This chicken and rhubarb stew came from a blog called whereismyspoon - I encourage you to go take a look, although reading it on a mobile is a chore due to the video adverts. I know we all have to do what we have to do to get through life, but please, bloggers: video adverts which you can't get rid of - especially ones with music - can get in the sea. That aside, there's some delicious recipes on there. We've tweaked this slightly to our tastes.
This comes in at 280 calories per serving and makes enough for four. Serve it with a decent portion of rice and it'll still be under 500 calories too. Syn wise? Probably quite low, but Slimming World syn honey don't they? Even so, I doubt it's more than two syns a pop. Calorie counts are approximate, using Nutracheck.
eight boneless and skinless chicken thighs (don't use breast, you want the slightly gamier taste of thighs here)
400g peeled, chopped rhubarb
two large white onions
two teaspoons of garlic paste
one teaspoon of turmeric
one tablespoon of black pepper
one tin of chopped tomatoes
750ml of chicken stock
five tablespoons of honey
four tablespoons of lime juice
Salt to taste. But not too much, you.
you'll need a good casserole dish - see notes
fry the chicken thighs on both sides for a few minutes on a high heat until golden brown, then remove
lower the heat a little and then, in the oil used for the chicken, add the chopped white onion and allow to soften and go slightly golden, before adding the pepper, garlic paste and turmeric
give everything a stir and cook for a minute more
add the rhubarb and tomatoes, give everything a good stir
add the stock, honey and lime juice, stir
add the chicken back to the pan
bring to the boil, then reduce to a low simmer
allow to bubble away gently for as long as you can - we cooked ours for ninety minutes, only occasionally deigning to stir the contents every now and then
do taste as you go along - add more lime if it's a bit too sweet and more honey if it's a bit too sour - rhubarb is a tricky thing, but don't forget it'll mellow as it cooks
serve with rice to applause and declarations of love
this freezes really, really well, so feel free to double up the amounts and batch cook
this would absolutely work in a pressure cooker - follow the steps until simmering, and then cook on high for about 15 minutes then release
please don't be tempted to use chicken breasts, I can't stress that enough people
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gonna talk to you about casserole dishes - we have had the same Le Creuset pot now for nine years and use it weekly, and it has never failed us: I can feel confident recommending to you that if you have the spare cash, it's an investment worth making - Amazon often have them on sale here
if you're using fresh limes, top tip - roll them under the palm of your hand for a little bit, and then pop in the microwave for five seconds - you'll get so much more juice out of them. Failing that, use one of these even if it does look a little like a tool a doctor would be struck off for using on you
Oh! Bonus tip. Don't chuck your shredded lime out once you've got the juice from it - pop it in a dish with some water covering it, then microwave for about three minutes. CAREFULLY remove the dish when done. But the steam will loosen all the dirt on your microwave, making it easy to wipe clean. Eee, I'm like Kim Woodburn, aren't I?
Cuisinechicken and other stuff I dunno what to put here I never do get off my back jeez
Recipe by twochubbycubs at https://twochubbycubs.com/2021/06/25/chicken-and-rhubarb-stew/