PREP FRUITS AND VEGGIES
Preheat oven to 400 degrees
Roughly chop dried apricots. Place in a small bowl. Add currants and 1 cup warm water.
PREP, SEAR AND ROAST CHICKEN
Season both sides of chicken breasts with salt and half of the paprika-cumin spice blend.
Heat about 1.5 tablespoons cooking oil in a large oven-safe sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes.
Transfer chicken to a foil-lined baking sheet. Roast 15 to 18 minutes or until chicken is full cooked (165 degrees).
START CARROTS AND PARSNIPS
Heat about 1 tablespoon cooking oil in pan used for chicken over medium heat. Add carrots and parsnips to hot pan. Lightly season with salt and pepper; stir. Cook 3 to 4 minutes or until lightly browned, stirring occasionally.
Add onion and garlic to pan with veggies; stir. Cook 2 to 3 minutes or until onion softens, stirring occasionally.
BRAISE CARROTS AND PARSNIPS
Add remaining spice blend to pan with carrots and parsnips; stir to evenly coat. Cook 1 minute or until spices are lightly toasted.
Add red wine vinegar and apricots and currants (with liquid). Stir to combine. bring to a boil, then transfer pan to oven. Roast 10 to 12 minutes, or tunnel carrots and parsnips are tender.
FINISH CARROTS AND PARSNIPS
De-stem parsley; finely chop leaves.
Add almonds and the parsley to pan with carrots and parsnips. Salt and pepper to taste. Stir to combine.
PLATE YOUR DISH
Cut chicken into 4 to 6 slices each.
Divide braised veggies between plates and fan chicken over top. Drizzle with any remaining sauce from pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (597g)|
|Recipe Makes: Servings|
|Calories from Fat: 92 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 61.1mg||2 %|
|Potassium 1862.9mg||49 %|
|Total Carbohydrate 84g||25 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 60.7g|
|Protein 10.5g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 447
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