Prep Time: 20 Minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
1 red onion, halved then sliced thinly
5 large garlic cloves
4 skinless chicken thighs
4 skinless chicken drumsticks (amounts of chicken may vary depending on which parts you're using)
3 Tbsp Madagascar Black Pepper Infused Olive Oil
2 tsp turmeric
1 can chopped tomatoes (we used Roma variety)
5 Tbsp honey
3 Tbsp lime juice, freshly squeezed
About a lb of rhubarb
3 Cups chicken stock
Fine sea salt
Halve the red onions, slice them thinly. Make thin slices of the garlic cloves, too. Remove the skin from the chicken unless already done. Divide the chicken legs at the joint, if need be. For the rhubarb, clean it and peel the skin (we left the skin on, it still softened nicely.)
Heat the Black Pepper Olive Oil in the bottom of a non-stick or cast iron pot. Brown the chicken on all sides, about 5 minutes per side. Do not move the chicken around during those 5 minutes, as the meat will stick to the pan. Once browned, remove the chicken from the pan and set aside for later.
Fry the onions and the garlic (your kitchen will smell AMAZING) and don't add any extra oil to the pan. Fry for 5 minutes, stirring often. Add a splash of water if things start to stick to the pan.
Add the turmeric and fry for about 30 seconds while stirring the whole time. Add the chopped tomatoes and let them cook for 2-3 minutes.
Add the honey, lime juice, and chopped rhubarb. Place the chicken back in the pot and add the chicken stock. Bring the liquid to a boil, then turn the heat down and simmer on medium-low heat for about an hour and a 1/4. You will need to stir from time to time.
Adjust the taste to your liking with salt, honey, or even lime juice.
Serve over grains like rice, quinoa, or millet.