Name: Baked chicken with maple parsnips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 teaspoon rice bran oil; 2 x 200g skinless chicken thigh cutlets; 3 small parsnips (360g), chopped coarsely; 1 medium brown onion (150g), cut into wedges; 2 clove garlic, sliced; 2 sprigs fresh rosemary; 1 tablespoon maple syrup; 1/4 cup (60ml) salt-reduced chicken stock; 1/4 cup (60ml) water; 4 medium_piece trimmed silver beet leaves (swiss chard) (140g)

Baked chicken with maple parsnips

Pan baked chicken with sweet caramelised onion and golden maple parsnips - simple, delicious and ready in under an hour. And suitable for diabetics too!

Serves 2

Prep

10M

Cook

25M

Total

35M

Ingredients

2 teaspoon rice bran oil

2 x 200g skinless chicken thigh cutlets

3 small parsnips (360g), chopped coarsely

1 medium brown onion (150g), cut into wedges

2 clove garlic, sliced

2 sprigs fresh rosemary

1 tablespoon maple syrup

1/4 cup (60ml) salt-reduced chicken stock

1/4 cup (60ml) water

4 medium_piece trimmed silver beet leaves (swiss chard) (140g)

Method

1.Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm.

2.Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan; cook for 5 minutes or until browned. Return chicken to pan with maple syrup, stock and the water. Bring to the boil; cover, reduce heat to low. Simmer for 15 minutes or until chicken is just cooked through. Stir in silver beet; cook for 2 minutes or until wilted.