Ginger Orange Parsnip Chicken

Undoubtedly, you know I cannot leave a recipe alone. So I left out some ingredients and tweaked it 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. Definitely will try the pork next time.

Be Aware, the Marinade time is 3 hours!

The chicken has a marinade time of 3 hours. However,  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, and then combined. I hate having to clean two pans instead of one but as soon as I tasted this dish, I forgot all about cleanup.

The other work you will have to prepare this recipe is filleting the orange. It’s a process. However, once you get the hang of it, it’s easy.

How to Filet an Orange for this Ginger Orange Parsnip Chicken Dish:

Fileting an orange, or segmenting or supreming, involves removing the skin, pith, and membranes to leave only the juicy flesh.

Tools Needed:

• Sharp paring knife or chef’s knife
• Cutting board

Steps:

Firstly,  Prepare the Orange:

• Rinse the orange under cold water.
• Pat it dry with a towel.

Secondly, Trim the Ends:

• Place the orange on its side on the cutting board.
• Slice off the top and bottom ends of the orange to create a flat surface on each end. This will help stabilize the orange for the next steps.

Thirdly, Remove the Peel and Pith:

• Stand the orange upright on one of the flat ends.
• Starting from the top, carefully slice downward following the curve of the fruit to remove the peel and white pith. Try to remove as much of the pith as possible without cutting away too much of the flesh.
• Continue this process around the orange until all the peel and pith are removed.

Fourthly, Segment the Orange:

• Hold the peeled orange in one hand over a bowl to catch the juice and segments.
• Identify the thin, white membranes that separate each segment.
• Carefully insert the knife blade along the inside of one of the membranes. Then,  slice towards the center of the orange to the core.
• Repeat on the other side of the segment to free it from the membrane.
• Gently remove the freed segment and place it in the bowl.
• Continue this process for all segments of the orange.

Tips:

• Use a sharp knife to make clean cuts and reduce the risk of slipping.
• Take time to remove all the piths and membranes, which can be bitter.
• For a decorative presentation, try to keep the segments intact and uniform.

This dish adds some bright and light flavor to your winter kitchen doldrums.  Orange adds bright flavor and the ginger contributes spice and warmth. Consequently,  it’s a cheerful winter-warming dish.

Print

Ginger Orange Parsnip Chicken

Course Dinner

Cuisine American

Keyword Chicken Breast Recipes, Orange Chicken, Orange Parsnip Chicken, Parsnip Chicken

Prep Time 25 minutes

Cook Time 30 minutes

Marinate Time: 3 hours

Servings 4

Author Lora Wiley-Lennartz

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

Instructions

1. Wash the chicken breasts and pat them dry.
2. Cut the chicken breast into strips.
3. Season with salt and pepper and place in a casserole dish. Set aside.
4. Wash, zest, and juice one of the oranges.
5. Peel and fillet the remaining 2 oranges. Set the filets aside.
6. Peel and mince the garlic cloves
7. Peel and chop the onions into small pieces.
8. Mix the zest, ginger, garlic, and onion in a bowl. Remove half of it and set aside.
9. Add the other half to the orange juice and pour over the chicken breast strips. Toss to coat evenly.
10. Cover the casserole dish with plastic wrap and refrigerate for 3 hours.
11. Peel the parsnips and chop them into coins.
12. Heat 1 tablespoon of canola oil in a large pot. Add the chopped parsnips and toss to coat.
13. Stir fry the parsnips until they begin to soften.
14. Stir in the remaining zest, ginger, garlic, and onion mixture.
15. Add the chicken broth to the pan.
16. Remove the chicken from the fridge and pour off the juice from the casserole dish into the pot with the parsnips.
17. Bring the mixture to a boil. Reduce the heat. Simmer for 20 minutes.
18. In a separate skillet, heat the remaining tablespoon of canola oil.
19. Add the chicken and the marinade mixture.
20. Pan-fry the chicken on all sides.
21. Add the cooked chicken to the parsnip mixture.
22. Toss with the orange filets and serve.

Like this Ginger Orange Parsnip Chicken? Also, Check out some of these other delicious recipes:

CREAMY PEAR PARSNIP SOUP

PARSNIP, CARROT, LEEK, HORSERADISH CREAM CASSEROLE

CHESTNUT STREUSEL CRUSTED STEAK