You know it is spring when you can get fresh Rhubarb. The sweet and sour vegetable, (it's a vegetable, not a fruit, even though you use it like a fruit), is good in cakes, in jams but also in ´food.
As a child we had the rhubarb picked straight from the plant, washed and dipped in some sugar to snack on. If you discount the sugar, rhubarb is a healthy snack.
This chicken dish is sweet and sour, and the creamy sauce make this really good with pasta.
- 6 chicken thighs ( I use boneless skinless thigh filets)
- 1 teaspoon salt
- 1 teaspoon olive oil or butter
- ¾ cup (180 ml) whipping cream
- 1 teaspoon chicken base
- 2 tablespoons honey
- ½ teaspoon chili paste
- ¼ cup chives, chopped
- 300 g rhubarb, sliced
Check the chicken thighs and remove any excess fat. Heat the olive oil and sear the chicken on both sides for about a minute. Place the chicken in an ovenproof dish.
In a bowl mix cream, honey, chicken base and chili paste. Sprinkle rhubarb and chives over the chicken and pour the cream mixture over it.
Roast the chicken in the oven for about 10-15 minutes. Serve the dish with rice or fettuccine pasta. I normally serve this dish on a bed of baby spinach.