For some unknown reason I really want to like parsnips. I’m always amazed that they seem to be in every produce section of every grocery store despite the fact that nobody I know has ever mentioned eating them, I’ve never been to a dinner party where they have made an appearance, and I’ve only on rare occasions seen them on restaurant menus. Despite of all that every few months or so I come across a recipe that calls for them and I think to myself, “That sounds good. Maybe I should give parsnips another chance.” Then, when I take the first bite of the new concoction I usually think, “This would be better without the parsnips.” Today’s recipe is no exception. I got it from “Glorious One-Pot Meals” by Elizabeth Yarnell. The recipes are for a Dutch oven and can easily be adapted for solar cooking. If you like parsnips go ahead and include them, I’m going to say they’re optional. Placing the vegetables on top of the chicken, however, is a must; it keeps them from turning into mush.
Solar Braised Chicken and Root Vegetables
2 teaspoons ground ginger
3 tablespoons honey
4 chicken thighs, bone-in, skin and excess fat removed
1 sweet potato, cubed
1 parsnip (optional), sliced
1 turnip, sliced
salt, to taste
Olive oil for serving
Set Global Sun Oven out to preheat.
Grate the zest from the lemon and the orange into a small bowl. Add the ginger, the honey to the bowl, and the juice from one half of the lemon and one half of the orange. Stir until the honey dissolves. Place the chicken thighs on the bottom of a light-weight, dark pot (or a Dutch oven). Pour half of the juice mixture over the chicken. Season with salt. Cover the chicken with the vegetables. Pour the remaining juice mixture over the vegetables. season with salt. Put the lid on the pot and cook in the Sun Oven until the vegetables are soft, 1 1/2 to 2 hours (longer if using a Dutch oven). Remove pot from Sun Oven. Using a slotted spoon transfer vegetables to a serving bowl. Drizzle with olive oil. Serve with rice.
Makes 4 servings.