Chicken with Turnip and Carrots
I love the way this dish tastes and looks. The sweetness from the onion, raisin, and carrots balances perfectly with the flavor of the turnips. In my opinion, these three root vegetables, carrots, onion, and turnips work better when they are combined. This chicken dish is perfect during the busy weekday when you are looking for something quick, healthy, and delicious.
Root vegetables are full of micronutrient dense with vitamins, minerals, fiber, inflammatory and antioxidant properties. Plus, they are cholesterol-free and low in calories.
This dish can be served alone or over a healthy grain such as quinoa, brown rice, or whole grain.
Ingredients:
1.5 pounds of boneless chicken thighs without skin
Three medium carrots
Two medium turnips
One red onion
3 to 4 large garlic cloves
¼ cup packed with large yellow raisins or any you have
½ teaspoon of salt
One teaspoon of ginger
¼ teaspoon of black pepper
One teaspoon of ground coriander
½ teaspoon of turmeric
½ cup of water
Directions:
Rinse the carrots and turnips. Next, peel the skins off.
Cut the turnips in half and slice into ¼ to ½ inch thick, as shown in the picture above. Slice the carrots ¼ to ½ inch as well.
Slice the onions. Next, peel off the garlic skin and chop.
In a bowl, mix the salt, all the spices, and the chicken. Mix well, making sure all the chicken is covered with the spices.
In a pot over medium heat, add a tablespoon of olive oil, garlic, red onion. let them cook for 2 to 3 minutes. Stir often
Then place the chicken on top. Cover and let cook for about 3 to 5 minutes until the red onion softens and turns light pink.
Add the turnip and the carrots on the top.
Add the ½ cup of water to the bowl where you mixed the chicken and spices. Move the water around to get all the remaining spices in the bowl to add the pot. Make sure to pour the water into the side of the pot, so you don’t wash the spices off the chicken.
Cover the pot and let cook for about 15 to 20 minutes. Making sure you stir once a while to make sure it does not stick.
When the carrots are tender, add the raisin on the top, cover, and let cook for about 2 to 3 minutes. Then remove from the heat. Enjoy!