Saturday, January 28, 2017

Chicken Breast with Ginger Orange Parsnips


I ripped this recipe out of a German cooking magazine a long time ago and recently discovered it in a pile. I wish I could say there was any evidence on the page of where it came from so I could give proper credit but there wasn't any on the page.


If anyone has a clue of where the credit should go, please let me know and I will immediately thank the source.

I left out some ingredients and tweaked the recipe a bit. The result was a perfect winter dish using seasonal parsnips, fresh ginger root and bright orange fillets.  Originally, I was going to change up the chicken for boneless pork. Although I am happy I stuck with chicken, I will definitely try the pork next time. 


The chicken has a marinade time of 3 hours but it's well worth it for the resulting flavor. The recipe takes a bit of work as the parsnips and the chicken are cooked separately, then combined. I hate that having to clean two pans instead of one but as soon as I tasted this dish, I forgot all about cleanup. 




This dish adds some bright and light flavor for your winter kitchen doldrums. Highly recommend it. 

Chicken Breast with Ginger Orange Parsnips
Prep Time: 25 minutes
Marinade time: 3 hours
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
  • 1 lb. chicken breast
  • Kosher salt and freshly ground pepper
  • 3 oranges
  • 2 garlic cloves
  • 3 tablespoons freshly grated ginger
  • 2 onions
  • 2 lbs fresh parsnips
  • 2 tablespoons canola oil
  • 1 cup of chicken broth

Directions:
  • Wash the chicken breasts and pat them dry.
  • Cut the chicken breast into strips, season with salt and pepper, place in a casserole dish and set aside. 
  • Wash, zest and juice one of the oranges.
  • Peel and filet the remaining 2 oranges. Set the filets aside.
  • Peel and mince the garlic cloves
  • Peel and chop the onions into small pieces.
  • Mix the zest, ginger, garlic and onion together in a bowl. Remove half of it and set aside. 
  • Add the other half to the orange juice and pour over the chicken breast strips. Toss to coat evenly.
  • Cover the casserole dish with plastic wrap and refrigerate for 3 hours. 
  • Peel the parsnips and chop into coins. 
  • Heat 1 tablespoon of canola oil in a large pot. Add the chopped parsnips and toss to coat.
  • Stir fry the parsnips until they begin to soften. Add the remaining zest, ginger, garlic, onion mixture to the pot and stir to combine. 
  • Add the chicken broth to the pan. Remove the chicken from the fridge and pour off the juice from the casserole dish into the pot with the parsnips. 
  • Bring the mixture to a boil, reduce the heat to simmer for 20 minutes. 
  • In a separate skillet, heat the remaining tablespoon of canola oil.
  • Add the chicken, and marinade mixture and pan fry the chicken on all sides.
  • Add the cooked chicken to the parsnip mixture. Toss with the orange filets and serve. 

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