Chicken and Rhubarb Traybake with Grains
This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brin... Read more This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brings out its natural tang and caramelised depth, pairing beautifully with juicy, cumin-spiced chicken. Served with wholegrains and green beans, this is an easy, all-in-one meal — simple to prep and packed with flavour. This traybake is a delicious way to celebrate rhubarb while it’s in season. Often reserved for sweet dishes, roasting rhubarb in a savoury recipe brings out its natural tang and caramelised depth, pairing beautifully with juicy, cumin-spiced chicken. Served with wholegrains and green beans, this is an easy, all-in-one meal - simple to prep and packed with flavour.
Plantpoints
protein
spices
Plantpoints
protein
spices
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NUTRITION PER SERVING (Read more)
Plantpoints
protein
spices
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Pat chicken dry with kitchen paper and rub all over with the ground cumin; season with salt and pepper. Place the onion wedges and garlic in a large roasting tin and lightly season with salt and pepper. Add chicken and thyme sprigs to the tin and drizzle with the olive oil. Toss, then roast for 10 minutes.
While the chicken is in the oven, combine the rhubarb, honey and balsamic vinegar in a medium bowl. Lightly drizzle with olive oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
Remove chicken from the oven and carefully spoon rhubarb onto the hot pan around the onions, garlic and chicken. Return to the oven and continue roasting for 20 minutes.
Take the roasting tin out of the oven, place the chicken on a plate, then add the grains, chicken stock and green beans to the roasting tin. Mix until everything is well coated. Return the chicken to the tin and roast for 12–15 further minutes, or until the chicken is cooked through, and the rhubarb and onions are tender and caramelised. Scatter with parsley to serve.
User comments (18)
Really tasty. I put the beans in at the same time as the rhubarb (from the garden..eek) and I really loved that the rhubarb melted into the sauce. I used wild and basmati rice from a quick cook pack so all just about the right timing.
Would recommend trying it. I cooked it for 6 also so the multiplier worked well. I think possibly a bit more cumin for that many. A bit more balsamic might also be nice.
I wouldn't cook this again. It's not 10 minutes of prep. The rhubarb didn't hold it's shape even putting it in towards the end . You do have to precook the beans as others have said. It's quite fiddly and nowhere near as straightforward as implied by the recipe. I wonder how much testing is really done.
Sadly the beans didn’t work at all for us. I even tried steaming them for a bit first but they went chewy and pale so next time I’ll cook them separately and put the rhubarb in a bit later so it’s not so mushy but the flavours were gorgeous.
Very tasty and fairly easy!
This was absolutely delicious. What a fantastic way to use rhubarb. I have a big patch on my allotment and always had trouble finding ways to use it. I’ll definitely cook this on repeat.
Delicious recipe to cook. Straightforward no nonsense approach rhubarb is a great choice.
Fantastic flavoursome recipe. However the beans were still very tough even after 15 minutes additional cooking time. I had to take them out and try to tenderise in the microwave before adding back. Would suggest blanching them first before adding to the tin.
Fantastic recipe - improved flavours after being left in the fridge overnight. Made with beluga beans. Loved the mushiness of the rhubarb that mixed so well with the beans and roasted onions and garlic.
Really enjoyed this dish which has a delicious combination of flavours. Easy to follow with lovely clear directions. Will certainly cook again. I’m planning to freeze some rhubarb while it’s in season.
A lovely recipe. The rhubarb gives it a lovely tang! Whilst the cumin gave it hints of Moroccan tagine. I used buckwheat groats as my grain which worked really well
Very nice with good flavours, I swapped green beans for purple sprouting broccoli.
Rhubarb not in season yet here in New England. But subbed some fresh cranberries I had in the freezer and it was great!
Tasty and easy tea
This one went down really well with everyone, and it was so easy to cook too. I’ll definitely be adding this to the repeat list!
Rhubarb added too early for us, it turned to mush long before the end. Put more in which had around 10mins, spot on. Flavour lovely, good dish
I added mixed dry herbs, garlic granules with the cumin.
Family if 5 - from 6-59yrs. Was a winner by all.
I would not do this again. I prefer al dente veg but the green beans were very tough and lost their colour. The rhubarb fell into a stewed like texture. The chicken needed turning regularly as it was cooking much slower than the the veg. Overall , disappointing and took longer than quoted, despite following the instructions