Wednesday, July 14, 2010
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.
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
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.)
Recipe in Swedish:
Subscribe to: Post Comments (Atom)
I was just thinking I want to try something crazy with rhubarb. This is it!!!
The NYTimes had a nice article on making rhubarb syrup and using it in cocktails. http://tmagazine.blogs.nytimes.com/2010/07/01/case-study-rhubarb-syrup You should add your recipe to the commenters bantering.
How creative. Thanks for sharing one of the ways rhubarb can be used in savory dishes!
How unusual to see rhubarb in a savoury dish - I must try this! Looks lovely.
Post a Comment