Chicken with Rhubarb Sauce

Heat olive oil in a thick-bottomed pot and fry chicken pieces until golden brown all over. Take out of pan and set aside.

Without adding any extra oil to pan, fry onions and garlic for about 5 minutes, stirring often. Add pepper and turmeric and fry briefly while stirring all the time. Add chopped tomatoes and cook for about 3 minutes. Add honey, lime juice and chopped rhubarb. Return chicken to pan and add hot chicken stock. Bring to a boil and simmer over medium-low heat uncovered for about 1 ½ hours, stirring occasionally.

Adjust seasoning with salt and more honey or lime juice if desired.