10 oz red onions
5 large garlic cloves
4 skinless chicken thighs
4 skinless chicken drumsticks
2 tablespoons olive oil
1 to 2 tablespoons roughly ground black pepper
2 teaspoons turmeric
1 can (14 oz) chopped tomatoes
5 tablespoons honey more to taste
3 tablespoons fresh lime juice
1 lb rhubarb
3 cups chicken stock
fine sea salt
Preparations: Halve the red onions and slice them thinly. Slice the garlic cloves thinly as well. Skin the chicken and divide the chicken legs at the joint, if necessary. Clean and peel the rhubarb, then chop it into small pieces.
Fry chicken: Heat the olive oil in a thick-bottomed or nonstick pot and fry the chicken pieces until golden brown all over, about 5 minutes per side. Don't try to move the chicken pieces during the first 5 minutes, the meat will stick to the pan. Once it is browned, you will be able to turn it easily. Take them out of the pan and set aside.
Cook vegetables: Fry the onions and garlic without adding any extra oil to the pan for about 5 minutes, stirring often. Add a splash of water, if the onions start to stick. Add the pepper and turmeric and fry shortly while stirring all the time. Add the chopped tomatoes and let them cook for 2-3 minutes.
Simmer: Add the honey, lime juice, and chopped rhubarb. Return the chicken back to the pan and add the chicken stock. Bring to a boil, turn the heat down, and simmer on medium-low heat and uncovered for about 1 1/4 hour, stirring from time to time.
Adjust the taste with salt and maybe more honey or lime juice if you find that necessary.
