Karen Wright: Why not try using rhubarb in a savoury dish just for a change?

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Rhubarb, rhubarb, rhubarb!

Karen Wright writes: While I love a good rhubarb desert it works just as well in savoury dishes.

I created this recipe using spices often found in Middle Eastern food, soft and fragrant rather than fiery and hot.

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I used skinless and boneless chicken thighs, parsnips and honey for sweetness to offset the tang of rhubarb.

Karen's chicken, parsnip and rhubarb dishKaren's chicken, parsnip and rhubarb dish
Karen's chicken, parsnip and rhubarb dish

And the juice of a lime to bring it life.

For garnish I used toasted flaked almonds, pomegranate seeds for colour and texture, roasted rhubarb and parsley.

It’s easy to make.

Add a splash of oil and a knob of butter to a frying pan and brown 600g chicken, then remove the chicken to a plate and set aside.

In the juices left in the pan soften a diced onion and add a few crushed garlic cloves and some grated fresh ginger.

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Add a teaspoon each of cinnamon, ground coriander, turmeric and sumac, along with a tablespoon of tomato puree.

Return the chicken to the pan.

Sprinkle over a couple of tablespoons of plain flour and add 500ml chicken stock.

Bring to a boil and then reduce to a simmer.

Next, add 100g diced parsnips and 200g chopped rhubarb.

Keep cooking to reduce the liquid until you have a thick sauce.

Season with salt and pepper, add enough honey to sweeten to taste and then squeeze over the juice of a lime.


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Spring is finally here! I love to see the beautiful crocuses as I drive past the park. And of course up next are the glorious daffodils.

It is such an uplifting sight and a promise of great things to come.

For more tips and recipes visit https://www.karenwrightbakes.co.uk/

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