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!
That looks so good, thanks for sharing. I made a parsnip puree with coconut milk, butter and garlic (plus salt and pepper) a few weeks ago and it was so good. Mmm!
This reminds me of your Mulligatawny recipe (which I love!). Will have to make this soon – thanks for another great recipe.
Wow! I *have* to try this. I just love parsnips, curry and chicken. Sounds wonderful. Printed out already and will try Friday night.
Ohhh. this look so good!!! thank you for sharing.
I am going to try to make this tonight. It looks incredible. I can’t look at the picture without salivating. I don’t usually like pears, even when cooked, but I will try it with the pears for the first time.
Sorry, my question is totally off-topic, but I suddenly thought of it this morning.
What is your take on coffee?
I hadn’t realized that coffee is technically not paleo until just now. But I never see anyone talking about on any of the paleo blogs.
Well, I can’t comment on the Paleo-ness of it, but for those who have Non-Celiac Gluten Sensitivity or who are celiac, coffee is cross-reactive with gluten. Meaning, that the proteins in coffee are just a little too similar to gliadin, and your immune system may react to them as if they are gluten. I’ve heard that 90% of people with NCGS will have a “gluten” reaction with coffee. 🙁
Thank you so much for your continuous inspiration! This looks delicious!!
http://www.headofclass.blogspot.com
yum yum yum! This looks really good. And simple enough for even ME to make 🙂
Thanks for the recipe. It’s what’s for dinner tonight!
I just made this recipe. The only change I made was to use chicken thighs because I had them on hand. It was completely delicious! Thanks for the recipe!
Looks yummy. Curry has a pretty good following at my dinner table, so this will be fun to try!
I made this last night for my family and it was finger lickin good! The ingredient list was simple and the direction were easy and simple to follow. Thanks for sharing!
Thanks for the recipe. Always looking for new ones to try out! 🙂
I just made this last night and it was delicious! Really simple and my super picky husband liked it too. 🙂 Thanks!
This was absolutely fantastic! Thanks so much!
I made this last night. I wasn’t used to eating wadiffereut it was different and the more I ate the better it got. Mine wasn’t as dark as yours. Not sure if it was due to the curry. What do u think of cumin instead of curry. Or adding cumin? The best part was the chicken fried (seared) in coconut oil. Thanks again for the recipe. It was fun making it as fun as eating it 🙂
I think adding cumin would be yummy and make it a totally different meal! You could add the cumin and then top with fresh cilantro!
Oh. I see some errors. Wish I could edit it. I meant to say I’m not used to eating warm pear.
One of my absolute favourite dinners! Sometimes I swap parsnips for sweet potatoes (if I have none) or I mix them both in. I am in love! It’s also my favourite breakfast!!!! Thanks!
Hey there I love your recipes they are so delicious! I have a question about your use of chicken broth. I get very bad migraines from monosodium glutamate (MSG) and all store bought version contain it. Even if it says there isn’t any added you’ll notice an asterisk there. This is because hydrolyzed anything protein and autolyzed yeast are both MSG. However, i don’t really have the time to make my own and most store brand chicken are soaked in a broth that contains some of these ingredients and the bones seem to soak it up really well so when I do make broth i still get headaches. I’ve used salt water in the past as a substitute and it works ok but definitely doesn’t work for full out soups! I was wondering if you have any suggestions. Sorry for making my post so long!
What about vegetable broth or mineral rich beef bone broth? I have never bought vegetable broth from the store but it’s super easy to make, here’s a link to how to make your own vegetable broth and bone broth. If you have just a few minutes you can throw it in the slow cooker!! http://www.thekitchn.com/basic-techniques-how-to-make-h-136725
http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html
Hi! I just finished making this recipe and it turned out fantastic. The sauce has a perfect consistency! Thanks so much for posting 🙂
This recipe was perfect in every way, thank you so much for sharing it!
I LOVED this recipe! Recipes like this are the reason I started following your blog about three years ago. This was amazing! I doubled the recipe and used two cans of broth, 1 whole can coconut milk, and four Tbsp’s curry. BUT, we absolutely LOVE curry. I had to make sure the was a lot of sauce. 🙂
All this sounds great! But I do feel overwhelmed. I know I have to start somewhere.
My problem is rushing out of the house in the morning and having two meals at work with my client in the dining room. It’s hard to choose good meals from the menu. So I will have to gather a lot of recipes and start cooking in the weekends to take food with me or something like that! That means I will have to start trying your recipes and build up menus for at least two weeks to rotate. Overwhelmed!!! Sigh!
So! I only had pork loin, kohlrabi, and added napa cabbage. Had NO idea how it would turn out. I also used fennel instead of onions due to intolerance, and coconut cream. I used half the kohlrabi bulb and several leaves of the napa cabbage cut into strips, which I added after the kohlrabi. It was SOOO good! Who knew??!! And I made a vegetarian version for my 15-year-old daughter.
Thanks for a great recipe!