Serves 2

4 boneless chicken thighs

olive oil

salt, pepper

2 rhubarb stalks, cut into 5 cm long pieces

2 tbsp chopped scallions (or chives)

200 ml cream (full fat if you feel up for it)

1 tbsp honey 

1 tsp sambal oelek

1 tbsp concentrated chicken stock

2 garlic cloves, minced

Sear the chicken in some olive oil, season and with salt and pepper. Place it in an oven-proof dish with the rhubarb and scallions (or chives). 

Whisk the cream with honey, sambal oelek, chicken stock and garlic, and pour over the chicken. 

Bake at about 200°C for 15 minutes. Serve with new potatoes.