Chicken with maple parsnips

Ready in no time!

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



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, skin-side up, 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.

You could also use baby potatoes or carrots instead of the parsnips.


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