Chicken with lemon and rhubarb.

Posted by & filed under Health and Fitness.

A pair of lemons.

  • 4 organic chicken thighs. (Or 2 legs will be just as good)
  • 1 unwaxed,organic lemon
  • about 3 sticks of rhubarb, organic if possible
  • Organic olive oil
  • Celtic type sea salt.

Serves 2.

  1. Heat oven to about 150°C for a fan oven/180° C/350° F/Gas mark 4
  2. Wash the rhubarb and cut into slices about 1 – 2″/2 – 5 cm long.
  3. Give the lemon a gentle scrub then slice fairly thinly.  Quite a good idea to get rid of the pips if possible.
  4. Smear the bottom of a roasting tin with olive oil and spread the rhubarb and lemon out in this tin.
  5. Put the chicken on the top.  Drizzle a bit of olive oil over each piece and add a sprinkle of the salt.
  6. Put into oven and leave to cook, uncovered, for about 45 minutes or until the chicken is golden and cooked through and the rhubarb and lemon soft.
  7. Transfer to serving dish.
  8. Enjoy.

I am extremely fond of chicken cooked on sliced lemon – and adding rhubarb makes it even more lovely.  I do not add sugar – it is the tartness that we want.  The rhubarb goes soft and melting and becomes rather sauce like – but without having to faff about making a sauce.

 

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