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Orange Chicken with Mashed Cauliflower and Parsnips
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Orange Chicken with Mashed Cauliflower and Parsnips

This is chicken recipe is a great one-pot dinner! You can also use chicken thighs or drumsticks. If you have an extra orange slice it up and garnish your plate before serving!

Ingredients

  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon white vinegar
  • 2 teaspoons coconut aminos or gluten free soy sauce
  • 1/2 teaspoon dijon mustard
  • 1 orange, juiced
  • 1 tablespoon honey
  • 1/2 teaspoon arrowroot powder
  • 1 pound chicken legs (and/or thighs)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 teaspoons olive oil, divided
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 orange, zest

Directions

  1. In a medium bowl whisk chicken broth, orange juice, vinegar, coconut amines, dijon mustard and arrowroot together.
  2. Season chicken with salt and pepper. In a large sauté pan over medium-high heat add 2 teaspoons oil in a large skillet over medium heat. Add the chicken and starting from the skin side down cook until golden, about 6-7 minutes per side. *You may want to cover the pan with foil to keep from spatter! Transfer to a plate and cover with foil to keep warm.
  3. Keeping the heat on medium add the remaining 1 teaspoon oil, shallot and garlic to the sauté pan. Stir often using a wooden spoon, and cook until the shallots begin to brown, about 30 seconds. Add in broth mixture and whisk together until it comes to a simmer. Scraping up any browned bits. Reduce heat to low and continue to simmer until the sauce is slightly reduced and thickened, 1 minute.
  4. Add the chicken back into the pan and increase temperature to medium-low. Cook, turning once, until the chicken is fully cooked, about 10 minutes. Remove from the heat and stir in orange zest.

Ingredients for Mashed Cauliflower and Parsnips

  • 1 head cauliflower, cut into florets
  • 1/2 pound parsnips, peeled and chopped
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons low sodium chicken broth
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Directions

  1. In a large pot add 1/2 of water and bring to a boil. Add in cauliflower and parsnips for about 12 minutes. Until fork tender.
  2. Drain the put back into the pot.
  3. Add in butter, chicken broth, nutmeg, salt and pepper and either combine with an electric mixer or hand masher.
Cindy Barbieri
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