CHICKEN WITH MAPLE PARSNIPS

PREP + COOK TIME 35 MINUTES SERVES 4

1 tablespoon olive oil

4 x 200g chicken thigh cutlets, skin on

3 medium parsnips (750g), chopped coarsely

2 medium red onions (300g), cut into wedges

3 cloves garlic, sliced

4 sprigs fresh rosemary 2 tablespoons pure maple syrup ½ cup (125ml) salt-reduced chicken stock

½ cup (125ml) water

8 medium trimmed silverbeet leaves (280g)

1 Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm.

2 Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan; cook for 5 minutes or until browned.

3 Return chicken, skin-side up, to pan with maple syrup, stock and the water. Bring to the boil; cover, reduce heat to low. Simmer for 15 minutes or until chicken is just cooked through. Stir in silverbeet; cook for 2 minutes or until wilted.