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Chicken with baked rhubarb
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
Salt and freshly ground pepper
300g rhubarb
50g raw organic sugar
For the cucumber-radish salad:
1 cucumber, cut into small cubes
1 bunch of radish, sliced
For the cucumber-radish salad dressing:
100ml goats' milk yoghurt
1 garlic clove, finely chopped
2tbsp chopped mint
Method
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
- Prep time: 15 mins
- Cooking time: 45 mins</SPAN>
- Total time: 1 hr
- Serves: 4
- Skill level: Easy peasy
- 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
For the cucumber-radish salad:
1 cucumber, cut into small cubes
1 bunch of radish, sliced
For the cucumber-radish salad dressing:
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.