Chicken with Apricot Chutney & Mashed Parsnips

Hey guys! This one is mainly about the sides. I’m sure you have mastered the art of roasting chicken parts, so I’m going skip explaining that one.

chicken apricot parsnips

This is a spicy apricot chutney, great for dipping meat in. Especially good with chicken or pork!  The mashed parsnips are warm, creamy, comforting and a bit rustic.

They’re both really easy, with impressive results that make you feel all fancy and gourmet. ^_^

You will need:

  • 2 cups dried apricots
  • 1 cup red wine, or enough to cover the apricots
  • Chinese Five spice/House spice- or use chilli powder
  • 4T butter
  • 4 large parsnips
  • Cream of your choice
  • Salt to taste

Step one:

Cover the apricots in the wine and add 1/2c water, so it’s covered. Toss in 2T of the butter, add 1tsp five spice. Simmer on med-high til the apricots absorb most of the liquid.

Cool, then blend to a paste, add water if necessary.

Step two:

Boil the parsnips until fork tender. Drain, then add salt and cream to taste. Mash.

Serve alongside white meat. I haven’t tried it with beef or lamb, but it’d probably work for that too.



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