Chicken With Baked Rhubarb

The Nordic Diet chicken with baked rhubarb


  • 1 organic or free-range chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 300g rhubarb
  • 50g raw organic sugar

For the cucumber-radish salad:

  • 1 cucumber, cut into small cubes
  • 1 bunch of radish, sliced

For the cucumber-radish salad dressing:

  • 100ml goats’ milk yoghurt
  • 1 garlic clove, finely chopped
  • 2tbsp chopped mint


  1. Preheat the oven to 200ºC/gas mark 6. 
  2. Put the chicken pieces in an ovenproof dish, sprinkle with salt and pepper, and roast in the preheated oven for 30 mins.
  3. Cut the rhubarb into pieces and mix it with the sugar in a bowl.
  4. Take the chicken out of the oven, place the rhubarb under the chicken, put it back in the oven and roast for 15 mins more.
  5. To make the salad: Mix the cucumber and radish slices in a bowl. Blend together the dressing ingredients and mix this into the salad. Season with salt and pepper.
  6. Serve the chicken and rhubarb with the salad and boiled potatoes.

This recipe is taken from The Nordic Diet by Trina Hahnemann

Photograph by Lars Ranek




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