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Chicken with baked rhubarb
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Rhubarb isn't just for crumbles - baked with chicken it makes a very tasty seasonal spring dish, when rhubarb is at its freshest. Serve with a cucumber-radish salad for a tasty dinner
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Serves: 4
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Prep time: 15 mins
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Cooking time: 45 mins
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Total time: 1 hr
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Skill level: Easy peasy
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Costs: Mid-price
Ingredients
If you don't want to cut up a whole chicken, just use cheaper cuts of prepackaged chicken in this bake like thighs and legs
- 1 organic or free-range chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 300g rhubarb
- 50g raw organic sugar
- 1 cucumber, cut into small cubes
- 1 bunch of radish, sliced
- 100ml goats' milk yoghurt
- 1 garlic clove, finely chopped
- 2tbsp chopped mint
Method
- Preheat the oven to 200ºC/gas mark 6.
- Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper, and roast in the preheated oven for 30 mins.
- Cut the rhubarb into pieces and mix it with the sugar in a bowl.
- Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 mins more.
- To make the salad: Mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper.
- Serve the chicken and rhubarb with the salad and boiled potatoes.
Photograph by Lars Ranek
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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