The most important part of this honey and rhubarb chicken recipe is to try and get past the fact that you are cooking rhubarb and chicken. Whilst this shouldn’t work and almost doesn’t, at the same time it kind of does although I’m not sure Meg would either agree or even attempt to try it! This recipe was recommended to me by a colleague who does a similar recipe when he fancies a sweet and sour. I kept this recipe simple as I was slightly dubious about it but will most likely expand it in the future.
- Two mini chicken fillets or one chicken breast
- As much or as little rhubarb as you like or not at all! (I used a handful of frozen rhubarb)
- A drizzle of honey
- Lots of pepper (to take the taste of rhubarb away!)
- Ensure the rhubarb is in small chunks and place in a pan of boiling water.
- Allow rhubarb to boil until soft (roughly 7-10 minutes from frozen)
- Whilst the rhubarb is boiling cut the chicken and place in frying pan.
- Once the chicken is starting to brown, drizzle the honey over the chicken, ensuring all chicken is covered.
- Cook the chicken on low until the rhubarb is soft.
- Drain the rhubarb and place in pan with chicken and season with pepper.
- Cook for a few minutes, allowing the rhubarb to go to mush.
I’m reading this and I’ll admit it doesn’t sound appetising in the slightest but the fact I’ve blogged about it shows that I believe that it tasted good enough to share with you. The contrasts in flavour somehow manage to find a way to compliment each other and whilst I quickly wolfed this down, it would be perfect cooked with rice. Give it a go, I dare you!