Sticky Orange Chicken With Parsnips Maple Pecans Food

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
• Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

BRAISED PARSNIPS WITH MAPLE SYRUP AND PECANS

Steps:

• 1. Heat butter a small saucepan over medium-high heat. When the butter melts and starts to get brown, add the pecans, cumin and coriander. Stir the pecans and "toast" them with the spices for a minute. Remove the pecans from the pan and set aside. Add the maple syrup and bring to a boil. Reduce to a simmer and cook for 5 minutes; remove from heat and set aside.
• 2. Place the parsnips in a large skillet and cover with water. Bring to a boil, reduce to a simmer and cook the parsnips 15 to 20 minutes or until the parsnips are tender when pierced with the tip of a knife. Note: I often find recipes don't give me enough liquid to work with. Parsnips can vary in size so feel free to add a splash of water to finish the cooking process, if needed. Drain off any remaining liquid. Sprinkle the parsnips with salt and toss with reserved maple syrup mixture and seasoned pecans. Serve immediately.