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Chicken with Rhubarb    HT  MC   English  60mins



Serves 4    Hot  Poultry   Fruit   Main Course  Gluten Wheat free   Eggless  England Britain Europe



250g/9oz  Rhubarb, cut into 12mm/1/2 inch dice 

75g/3oz Sugar 

1 Heaped teasp Cornflour 

360ml/12fl.oz. Water 

2 teasp Lemon Juice 

4 Large Chicken quarters

Melted Butter


1/2 teasp Cinnamon 

1/2 teasp Nutmeg 




1.  Preheat the oven to 190C, 375F, Gas Mark 5.


2. Place the  cornflour, sugar, rhubarb and water in a saucepan. Mix well then bring to the boil, stirring, over medium heat. 


3. Continue to cook for about 2 minutes, until clear and thickened. 


4. Remove from the heat, add lemon juice, mix well then set aside to cool.


5. Place chicken in a shallow baking dish. Brush with butter and season with salt. Bake, uncovered for 30 minutes. 


6. Remove the chicken from the oven and spoon the rhubarb sauce over the top.  Sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time. Serve immediately.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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