Orange Chicken with Parsnip-Pear Purée by @lesgourmandisesdeloubna

35 min

4 servings

🍗

600 g

Chicken fillets

🥢

2 tbsp

Soy sauce

🍯

1 tbsp

Honey

🫗

1 tbsp

Oil

🫙

0.5 tsp

Turmeric

⚫

Pepper

🧂

Salt

🫚

Ginger

🧄

3 cloves

Garlic

🍊

1

Orange zest

🧃

3

Orange juice

🥕

5

Parsnips

🍐

1

Pear

🧈

1

Butter

🥛

Milk

  1. Marinate
    • Chicken fillets
    • Soy sauce
    • Honey

    Marinate the chicken fillets with soy sauce, honey, oil, turmeric, pepper, salt, fresh ginger and roughly chopped garlic cloves.

  2. Add
    • Orange zest

    Add the zest and juice of one orange to the marinade.

  3. Marinate
    • Parsnips
    • Pear
    • Chicken fillets

    While the chicken marinates, peel and prepare the parsnips and pear for the purée.

  4. Sauté
    • Parsnips
    • Pear
    • Butter

    Sauté the parsnips and pear in a little butter in a pan.

  5. Cook
    • Milk

    Cover with milk and let cook for about twenty minutes.

  6. Cook
    • Chicken fillets

    Cook the chicken in a hot pan until done, then remove it from the pan.

  7. Pour
    • Orange juice

    Pour the marinade with the juice of 2 oranges into the pan.

  8. Strain

    Strain the sauce and let it reduce until thick and well flavored.

  9. Blend
    • Salt
    • Butter
    • Parsnips

    Season the parsnip and pear mixture with salt, pepper and a small piece of butter, then blend well.

  10. Plate
    • Chicken fillets

    Plate the smooth purée, top with the chicken, and spoon over the reduced sauce.

Orange Chicken with Parsnip-Pear Purée by @lesgourmandisesdeloubna

35 min

4 servings

🍗

600 g

Chicken fillets

🥢

2 tbsp

Soy sauce

🍯

1 tbsp

Honey

🫗

1 tbsp

Oil

🫙

0.5 tsp

Turmeric

⚫

Pepper

🧂

Salt

🫚

Ginger

🧄

3 cloves

Garlic

🍊

1

Orange zest

🧃

3

Orange juice

🥕

5

Parsnips

🍐

1

Pear

🧈

1

Butter

🥛

Milk

Preparation Steps

  1. Step 1/10

    Marinate the chicken fillets with soy sauce, honey, oil, turmeric, pepper, salt, fresh ginger and roughly chopped garlic cloves.

    🍗Chicken fillets
    🥢Soy sauce
    🍯Honey
    🫗Oil
    🫙Turmeric
    ⚫Pepper
    🧂Salt
    🫚Ginger
    🧄Garlic
    🥣Bowl
    🔪Knife
    🪵Cutting board

  2. Step 2/10

    Add the zest and juice of one orange to the marinade.

    🍊Orange zest
    🧃Orange juice
    🥣Bowl

  3. Step 3/10

    While the chicken marinates, peel and prepare the parsnips and pear for the purée.

    🥕Parsnips
    🍐Pear
    🔪Peeler
    🔪Knife
    🪵Cutting board

  4. Step 4/10

    Sauté the parsnips and pear in a little butter in a pan.

    🥕Parsnips
    🍐Pear
    🧈Butter

  5. Step 5/10

    Cover with milk and let cook for about twenty minutes.

    🥛Milk

  6. Step 6/10

    Cook the chicken in a hot pan until done, then remove it from the pan.

    🍗Chicken fillets

  7. Step 7/10

    Pour the marinade with the juice of 2 oranges into the pan.

    🧃Orange juice

  8. Step 8/10

    Strain the sauce and let it reduce until thick and well flavored.

    🧺Strainer

  9. Step 9/10

    Season the parsnip and pear mixture with salt, pepper and a small piece of butter, then blend well.

    🧂Salt
    ⚫Pepper
    🧈Butter

  10. Step 10/10

    Plate the smooth purée, top with the chicken, and spoon over the reduced sauce.

    🍗Chicken fillets
    🥄Spoon

Composition

Ingredients

Types

Meat, Condiments, Sweeteners, Fats, Spices, Vegetables, Fruits, Dairy

Ingredients

Chicken fillets, Soy sauce, Honey, Oil, Turmeric, Pepper, Salt, Ginger, Garlic, Orange zest, Orange juice, Parsnips, Pear, Butter, Milk

Notes

Chicken fillets (deboned thighs or chicken breast), Soy sauce (for the marinade), Honey (for the marinade), Oil (for the marinade), Turmeric (for the marinade), Pepper (for the marinade), Salt (a little, for the marinade), Ginger (small piece, fresh), Garlic (roughly chopped, for the marinade), Orange zest (zest of one orange, for the marinade), Orange juice (juice of one orange, for the marinade, juice of 2 oranges, added at the end for the sauce), Parsnips (medium-sized, for the purée), Pear (for the purée), Butter (a knob, for the purée), Milk (enough to cover the parsnips and pear)

Allergens

Gluten, Soy, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 32g, Fat: 17g, Fiber: 6g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 650mg, Sodium: 680mg, Magnesium: 35mg, Iron: 1.8mg

Vitamins

Vitamin C: 45mg, Vitamin B6: 0.7mg, Folate: 60mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Bowl, Peeler, Strainer, Spoon

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Smooth, Saucy

Flavors

Citrus, Sweet, Savory, Umami, Garlicky, Gingery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (in an airtight container,refrigerated), freezer : 1-2 months (chicken and purée can be frozen separately in airtight containers,thaw in fridge before reheating)