Цыпленок с ревенем и розмарином | Рецепт курицы с ревенем

Описание: This easy baked Rhubarb Rosemary Chicken recipe is for sweet and savory food lovers. Rhubarb with its gorgeous pink color is really sour so if you don’t add sweetener, this dish could be too tart. In this recipe, I’ve used honey to reduce the sourness from rhubarb. You can use sugar, maple syrup, or any other sweetener to balance out the sourness from rhubarb. Also adding pinch of baking soda can take care of the sourness of this dish. Baking soda is alkaline and it neutralizes acid, so it will reduce the sourness of the dish.


Rhubarb:


Rhubarb is a vegetable that people either love or hate. I love Rhubarb!


Raw rhubarbs is crunchy and it’s tart and savory and amazingly flavorful. Some people compare the taste of the rhubarb to that of cranberries and sour green apples. Raw rhubarb stalks can be peeled off and eaten raw but the leaves are poisonous. To reduce the sourness, some people dip the raw rhubarb stalk in sugar, honey, or any other sweetener. While, people like me eat raw rhubarb with salt instead of sugar😀😋.


Rhubarb comes into season in spring and is available throughout the summer. You can use it in jams and pies. Rhubarb tastes amazing in pies. The combination of rhubarb’s tangy and sour taste with sweet summer fruits makes a perfect summer treat.


Rhubarb Rosemary Chicken

Ingredients:

• 4 chicken thighs (600 g)
• 250 g rhubarb, roughly chopped
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 5 cloves garlic, sliced
• Liquid saffron
• 1 teaspoon salt ( + to taste)
• Black pepper
• 1 teaspoon fennel
• 1/2 teaspoon paprika powder
• 1-2 tablespoon honey
• 2 sprigs rosemary
• 1/4 cup chicken broth


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Rhubarb Rosemary Chicken | Rhubarb Chicken Recipe | How to cook rhubarb | baked chicken thighs with rhubarb and carrots