Recipe Braised Chicken Thighs with Rhubarb and Sorrel

This spectacular dish with Middle Eastern flavors is a feast for both the eyes and the palate. Together, the sorrel and rhubarb add a touch of brightness to the dish. Frozen rhubarb, thawed and drained, works well if you can't find fresh rhubarb.

Serves 4 to 6

INGRÉDIENTS

• 30 mL (2 tbsp) olive oil
• 1 kg (2 lb) chicken thighs (drumstick attached to thigh)
• Salt and freshly ground pepper
• 500 mL (2 cups) chopped onions
• 10 mL (2 tsp) ground cinnamon
• 5 mL (1 tsp) ground cumin
• 5 mL (1 tsp) ground coriander
• 5 mL (1 tsp) turmeric
• 750 mL (3 cups) chicken broth chicken

FINISHING

• 30 mL (2 tbsp) olive oil
• 125 mL (1/2 cup) coarsely chopped parsley
• 125 mL (1/2 cup) coarsely chopped mint, firmly packed
• 125 mL (1/2 cup) minced sorrel
• 250 g (8 oz) rhubarb, cut into 2.5 cm (1 in) pieces (about 375 mL/1 1/2 cups)
• 15 mL (1 tbsp) honey (or more, to taste)

PRÉPARATION

1. Preheat oven to 160°C (325°F).
2. Heat oil over medium-high heat in a Dutch oven or ovenproof saucepan. Season the chicken with salt and pepper. Sear the chicken pieces, a few at a time, until golden brown (about 2 minutes per side). Remove from the Dutch oven and set aside.
3. Reduce heat to medium. Add the onions and cook, scraping up any browned bits from the bottom of the Dutch oven, until softened (about 3 minutes).
4. Stir in the cinnamon, cumin, coriander, and turmeric. Continue cooking for 30 seconds or until the spices begin to become fragrant. Add the chicken broth and bring to a boil. Remove from heat and return the chicken to the Dutch oven.
5. Heat the oil in a skillet over medium heat. Reserve 15 mL (1 tbsp) of each herb (parsley, mint, and sorrel). Sauté the remaining parsley, mint, and sorrel for 1 minute, or until wilted and fragrant. Scrape them into the stew. Cover and bake for 10 minutes. Stir in the rhubarb and honey, and return to the oven, covered, until the chicken is cooked through (another 15 to 20 minutes). Adjust the seasoning and add more salt, if desired. Sprinkle with the reserved herbs.