Despite its popularity in sweet puddings and desserts, rhubarb lends itself really well to savoury dishes too. Try this recipe for a lightly spiced chicken tagine cooked in the slow cooker with rhubarb. The tart, fruity flavour of rhubarb matches these middle eastern flavours superbly.

Serves: 4

Ready in: 4hrs 30mins

Ingredients

1.15kg chicken thighs & drumsticks

1 onion, thinly sliced

1 garlic clove, thinly sliced

A thumb of ginger, peeled and cut into matchsticks

2 carrots, peeled and sliced

240g rhubarb, cut into 2cm lengths

1 tbsp mixed spice

1 tsp turmeric

1 tbsp Becketts honey

Method

1. Heat 1 tbsp olive oil in a large frying pan. Add the chicken and fry until golden brown. You may need to do this in a couple of batches depending on the size of your pan.
2. Lift the chicken out of the pan and put it into in a 3½ ltr slow cooker.
3. Add the onion, garlic, ginger, carrots and rhubarb to the slow cooker. Sprinkle over the spices. Then add the honey and a good pinch of salt and pepper. Pour in 500ml hot water and gently mix.
4. Set the slow cooker to high and cook for 4 hrs.
5. Taste the tagine and add more salt and pepper if required.

Serving Suggestion: Serve with couscous, toasted almonds and chopped coriander leaves