Directions:
- Preheat the oven to 375 degrees F.
- Place the cornflour, sugar, rhubarb and water in a saucepan.
- Mix well then bring to the boil, stirring, over medium heat.
- Continue to cook for about 2 minutes, until clear and thickened.
- Remove from the heat, add lemon juice, mix well then set aside to cool.
- Place chicken in a shallow baking dish.
- Brush with butter and season with salt.
- Bake, uncovered for 30 minutes.
- Remove the chicken from the oven and spoon the rhubarb sauce over the top.
- Sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2339.58 Kcal (9795 kJ) | ||
| Calories from fat | 1413.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.04g | 242% | |
|---|---|---|---|
| Cholesterol | 941.4mg | 314% | |
| Sodium | 737.09mg | 31% | |
| Potassium | 2166.05mg | 46% | |
| Total Carbs | 28.14g | 9% | |
| Sugars | 21.63g | 87% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 188.98g | 378% | |
| Vitamin C | 37.5mg | 62% | |
| Iron | 10.5mg | 58% | |
| Calcium | 182.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 190.71 Kcal (798 kJ) | ||
| Calories from fat | 115.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 242% | |
|---|---|---|---|
| Cholesterol | 76.74mg | 314% | |
| Sodium | 60.08mg | 31% | |
| Potassium | 176.57mg | 46% | |
| Total Carbs | 2.29g | 9% | |
| Sugars | 1.76g | 87% | |
| Dietary Fiber | 0.12g | 6% | |
| Protein | 15.41g | 378% | |
| Vitamin C | 3.1mg | 62% | |
| Iron | 0.9mg | 58% | |
| Calcium | 14.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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