Saturday, 17 April 2010
what a chore.. poor me...
it fits nicely with rhubarb day, although it may seem bizarre, i'm hoping it turns out nice and sweet, in a Moroccan type of way...
the recipe in the magazine suggested roasting joints of chicken seasoned with salt and pepper for 30 mins, then adding sugar sprinkled slices of rhubarb for a further 15mins...clearly i've adapted this slightly.
i roasted my chicken with slices of onion and celery, the celery has the same texture as the rhubarb and the subtle aniseed flavour comes out and compliments the rhubarb perfectly.
eat... and of course, enjoy!
Posted by belleau kitchen at 16:55