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Healthy rhubarb spring chicken recipe

Rhubarb, Orange & Honey Braised Spring Chicken

A delicious healthy main dish for entertaining this Spring that the whole family will love.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -12 people
Calories 350kcal


  • 6 lb skin-on, bone in chicken thighs and legs (about 18 pieces)
  • 1 pinch salt and pepper pinch of each
  • 2 tbsp olive oil
  • 4 shallots finely minced
  • 1/4 cup fresh ginger minced finely
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cardamom
  • 1/3 cup Cointreau or other orange liqueur
  • 2 cups low sodium chicken stock
  • 3/4 cup honey divided
  • Juice of 2 medium Cara Cara oranges
  • 2 lbs fresh or frozen rhubarb diced into 3/4 inch pieces
  • Salt and Pepper to taste
  • 2 tbsp mint chiffonade


  • Preheat an oven to 375 F.
  • Dry the chicken well of any moisture and sprinkle liberally with salt and pepper.
  • Preheat a large skillet over medium high heat with two tablespoons of oil. In batches of four, sear the chicken on all sides until golden brown, about 6-8 minutes per batch. Transfer the chicken to a large roasting pan and continue with the remaining chicken until everything is browned.
  • Drain off all but two tablespoons of the fat in the pan. Add in the shallots, ginger, cinnamon, cardamom and a pinch each of salt and pepper, and sauté until fragrant, about 1 minute. Deglaze the pan with the Cointreau, scraping up the bottom of the pan, and allow the alcohol to evaporate and cook down, about 4 minutes.
  • Add in the chicken stock, 1/2 cup plus 2 tbsp of honey and orange juice and return the chicken to the pan, overlapping the pieces if needed. Bring the liquid to a boil over medium high heat, then transfer the chicken pieces to the roasting pan, skin side up. Pour all of the liquid over the chicken and transfer to the oven. Roast for 30 minutes, uncovered.
  • Remove from the oven, and nestle all the rhubarb in between the chicken. Cover with tin foil and return to the oven for 30 minutes. Taste the sauce and season with salt and pepper.
  • Transfer the chicken to a serving platter surrounded by pieces of rhubarb and a few large spoonfuls of sauce. Drizzle with the remaining 2 tbsp of honey and a sprinkling of mint. Serve the residual rhubarb and sauce on the side.


Calories: 350kcal