On Monday I went shopping at one of our local health food stores and found some beautiful parsnips (if you can call parsnips beautiful) and Rowan picked out a few Bosc pears and for lunch we made what I’m now calling:
Pan-Seared Chicken and Curried Parsnips
1.5 pounds boneless, skinless chicken breasts – each breast cut into 2 or 3 long “tenders” or strips
2 parsnips, cut into even bite sized pieces
½ medium yellow onion, diced
1 Bosc pear, pealed and diced
1 garlic cloves, minced
1/2 – 1 tablespoon curry powder (start with 1/2 a tablespoon and add more if desired)
½ cup chicken broth
1/4 cup canned full fat coconut milk (You can sub with coconut cream concentrate from Tropical Traditions if you do not tolerate canned coconut milk)
Sea salt and black pepper to taste
2-3 Tablespoons coconut oil
1. In a large skillet, melt the coconut oil over medium to medium high heat.
2. Season both sides of the chicken tenders with salt and pepper and sear in the hot coconut oil for 3-5 minutes per side or until the chicken is browned.
3. Removed the chicken from the ban and set aside.
4. Add more coconut oil to the same pan if needed and add the onions and saute for 2-3 minutes.
5. Add the parsnips and saute until the parsnips start to brown.
6. Add the garlic and pears and saute for another 2-3 minutes.
7. Sprinkle the curry powder all over the veggie mixture, pour in the coconut milk and chicken broth, and mix well. Bring to a simmer and continue stirring until the parsnips are tender all the way through and the sauce starts to thicken. Taste and season with salt and pepper and more curry powder if desired. (I used 1 full tablespoon and loved it but you might be good with 1/2 a tablespoon depending on your taste)
8. Top the parsnip mixture with the chicken tender, cover, turn to low and cook for another 5 minutes.
Eat and enjoy! We ate our chicken with some asparagus sauteed in coconut oil. YUM!