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.
Prep Time: 25 minutes
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.
