Ginger Chicken with Turnips and Pears

Ginger Chicken with Turnips & Pears

This is so delicious that I am going to make it again and again, though it would be nice to add some fresh parsley just to get a bit of green. We humans like a bit more color variety in our food, but the flavor is intensely varied. I was at Harvest Share and a woman from Somali who was in line ahead of me asked what she might make with turnips. I mentioned how much I like them in a salad with pineapple and onions, but we also were given a big bag of pears and I said the pears and turnips would go together in a soup or puree. When I got home, I was inspired by our conversation to come up with something tasty with turnips and pears.

I had a chicken breast thawed out for supper, so I decided to try something with chicken. I thought the piquant flavor of the turnip would go well with ginger, so I decided to focus on ginger and garlic for flavor. Wow, it worked out so well.

I heated a cast iron skillet to medium heat with about 1 TBSP of olive oil. I chopped up ¼ yellow onion, 2 garlic cloves, and about ½ inch of ginger root chopped fine and added to the skillet with some salt and pepper. As soon as the onions softened, I added the chicken breast. I might have cooked a whole breast, but I bought this bargain bag of chicken breast pieces, so I cut it up into bite-size pieces.

While the chicken browned, I peeled a turnip and cut into ½ inch size pieces. It was more than I wanted, so reserved half for something tomorrow and added half the turnip pieces to the skillet. I stirred things around and put the cover on for about 8 minutes, to the point where the turnip was close to tender.

Meanwhile, I peeled a mid-size pear and chopped into ½ size pieces. When the turnip was close to done, I added the pears and stirred, sauteeing for about 2 minutes since the pears just need to be warmed. I removed the food to a plate and added about 1 TBSP of water to deglaze the skillet. Stirring the juices in, I added a teaspoon of balsamic vinegar and added the food back, stirring it into the sauce, making sure it is well-coated. I served it on a plate and sprinkled some sliced almonds on top.

This is so delicious, there is this wonderful umami from the chicken and onions, this fresh tartness from the ginger and turnips, and a delicate sweetness from the pears. It comes together in this rich flavor explosion.

I think I might toast the almonds next time. It might be interesting to try with pistachios, too. A sprinkling of fresh parsley would add some color.

 

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Chicken & Spinach Sandwich

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Heat a cast iron skillet to medium with 1 TBSP of olive oil. Chop 2 TSBP of red onion and 2 of those baby yellow bell peppers. Add salt and pepper. Sauté until tender.

On a cast iron griddle or pan on another burner, toast a sandwich bun. I toasted it dry without butter or oil.

Meanwhile, cut one boneless chicken breast tenderloin into small pieces of about 1/2 inch square, salt and pepper. Add to the skillet and cook until done, (3 – 4 minutes), Add 1/2 cup chopped spinach or baby spinach, add a TBSP of mustard vinaigrette and put a lid on for two minutes to cook.

While the veggies and chicken are finishing, cut two slices of tomato and grate a bit of parmesan cheese, just enough to sprinkle over the sandwich.

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To assemble, spread some mayo on the top side of the bun and place two thin slices of tomato. On the bottom side of the bun, spread your cooked veggies and chicken and sprinkle grated parmesan over it.

Add salt and pepper.

This was delicious, the blend of textures, the crispy coated bread, the gooey parm, the slight crunch of the peppers, with the tender spinach and the freshness of the tomatoes. The flavors are full of freshness and umami. I used only a small bit of parm, but it was just enough to be creamy. The mustard vinaigrette finished it off perfectly with a bit of tang and bite.