Slow Cooked Chicken with Rhubarb Sauce
Since we had another whole chicken in our freezer from Clement’s Poultry, and I had just watched a short podcast on how to butcher a chicken from Eric at Gardenfork, I decided to practice my skills. I had a tough time doing this when I made the pomegranate chicken during the winter, but considering the value of this skill, I am determined to improve. And improve I did! Thanks to Eric’s tips, this chicken was cleaned and cut into pieces in under fifteen minutes. Just make sure you have a sharp knife. (Chris sharpened our mangled chef’s knife right before I used it which made the job a lot easier.)
Of course you can start with pre-cut chicken pieces, but our four-and-a-half pound chicken, was free range, antibiotic free and cost less than fifteen dollars. Plus, after setting the chicken pieces aside for this meal, I kept the leftover chicken back to prepare chicken stock in the slow cooker.
As for the rhubarb, I didn’t want it to make the sauce too bitter, but I also didn’t want to add too much honey and end up with a sauce that was too sweet. I used the same amount of honey as when I cooked honey apple chicken. Since apples are sweeter than rhubarb, I figured that would be a safe amount. Also acidity seems to bring out the best in rhubarb, so I added the lemon and tomato. The rest was just flavours we like. So I tossed it all into the slow cooker and crossed my fingers.
After work, we were greeted by a gentle spicy aroma — a good sign. After tossing a quick salad together, the moment of truth arrived. We sat down and had our first bites… the chicken had a refreshing, slightly sweet flavour. The pieces of rhubarb were swollen and melted in our mouths with the flavours of tomato, cumin and saffron. Are you tempted yet?
The sauce did come out a little watery, so if after tasting it you decide you would like a more potent version, reduce it on the stove for 10-15 minutes. That’s how we enjoyed our leftovers.
Please let me know if you try this, or have tasted anything similar to it before.
Note: Don’t be tempted to cook the rhubarb leaves — they are poisonous.
Slow Cooked Chicken with Rhubarb Sauce
Prep:
30 minutes
Cook:
6-8 hours (low) or 4 hours (high)
Yield: 4-6 servings (prepared in a 6.5 quart slow cooker)
- 4 lb chicken pieces
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1 tsp lemon rind
- 3 tbsp cumin
- 2 tsp chili powder
- 1⁄2 tsp crumbled saffron threads
- 1 1⁄2 lbs rhubarb stems, cut into 1-inch pieces
- 3⁄4 cup finely chopped shallots
- 1⁄2 cup honey
- 1⁄2 cup diced tomato
- 2 tbsp cider vinegar
- 1⁄4 cup lemon juice
- 2 tbsp minced ginger
- 1 6cm cinnamon stick
In a bowl combine the minced ginger, lemon rind, chili powder, cumin, salt, pepper. Rub the chicken with the spice mixture. Try to get some of the rub under the skin with your fingers.
Brown chicken pieces in a medium-hot skillet or Dutch oven. About 4-5 minutes per side. Transfer to plate and set aside.
Sauté the shallots until they begin to soften. Stir in the honey until the shallots are coated.
Stir in the rhubarb and any of the remaining rub.
Add the tomatoes, cider vinegar, and saffron, bring to a simmer and scrape any brown bits from the bottom of the pan. Transfer to the slow cooker insert. Place the cinnamon stick on top.
Place the chicken pieces on top.
Cook on low for 6-8 hours on high for 4 hours.
