That sounds like a fascinating combination! Chicken, parsnips, and rhubarb are all flavorful ingredients that can be paired beautifully with Middle Eastern spices. Here’s a recipe that combines them in a flavorful and aromatic way:
Chicken, Parsnips, and Rhubarb with a Middle Eastern Flavor
Ingredients:
- 4 chicken thighs (bone-in, skin-on for more flavor)
- 2 tbsp olive oil
- 2 parsnips, peeled and sliced into rounds or half-moons
- 1 cup rhubarb, cut into 1-inch pieces (fresh or frozen)
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp ground allspice (optional)
- 1/2 tsp smoked paprika (or regular paprika)
- Salt and freshly ground black pepper, to taste
- 1/4 cup honey (optional, for sweetness)
- 1/2 cup chicken broth or water
- 1 tbsp lemon juice
- Fresh cilantro or parsley for garnish (optional)
- 1 tbsp toasted sesame seeds or chopped pistachios for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the chicken:
- Pat the chicken thighs dry with paper towels and season them generously with salt, pepper, cumin, coriander, cinnamon, turmeric, paprika, and allspice (if using).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden and crispy, about 5-7 minutes. Flip the chicken and cook for another 2-3 minutes. Remove the chicken and set it aside.
- Cook the vegetables:
- In the same pan, add the sliced onions and garlic, cooking for 2-3 minutes until softened and fragrant.
- Add the parsnips to the pan and sauté for another 5 minutes, allowing them to begin browning slightly.
- Add rhubarb and liquids:
- Add the rhubarb pieces, honey (if using), and chicken broth (or water) to the pan. Stir to combine, and season with a bit more salt and pepper.
- Return the chicken thighs to the pan, skin-side up, placing them on top of the vegetables. The liquid should come up to about halfway on the chicken.
- Roast in the oven:
- Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C), and the parsnips are tender. The rhubarb should have softened and released its juices.
- Finish the dish:
- Once the chicken is done, remove from the oven and drizzle with lemon juice for a bit of brightness.
- Optionally, sprinkle with fresh cilantro or parsley and toasted sesame seeds or chopped pistachios for an added crunch.
- Serve:
- Serve the chicken and vegetable mixture directly from the skillet, spooning some of the flavorful juices over the top. You can pair this dish with couscous, rice, or flatbreads to soak up the sauce.
Tips:
- Flavor balance: Rhubarb adds a lovely tartness that contrasts well with the sweetness of honey and the richness of the chicken. If you prefer a sweeter dish, you can increase the honey or add a splash of pomegranate molasses for extra depth.
- Vegetable variations: You can swap out or add other vegetables like carrots or sweet potatoes to complement the parsnips.
- Spices: Feel free to adjust the spices to your taste! A pinch of saffron or sumac could be a great addition for more complexity.
This dish is a wonderful fusion of savory, sweet, and tangy flavors with the warm, aromatic spices of the Middle East. Would you like any suggestions on sides or dessert to go with this?