This ‘Lemon Mustard Chicken With Turnip Puree’ recipe uses canned coconut milk in replace of perishable milk/cream for the turnip puree! Believe it or not, you actually don’t taste the coconut. Turnip is such a strong flavor, your guests won’t be able to tell whether you used dairy milk or plant milk! Coconut milk is creamy, so as far as plant milks go, I would recommend this over almond or soy milk. The lemon mustard marinade is something you are going to want to keep in your back pocket. Here we use skin on chicken, however it would also be great on skinless chicken breasts, pork chops, or duck! And I bet you already have all of the ingredients for this marinade sitting in your pantry and refrigerator! Feel free to substitute rice or couscous for the barley.
I hope you enjoy it!
Lemon Mustard Chicken With Turnip Puree
Equipment
- Hand held blender or blender
Ingredients
Ingredients for lemon mustard marinade:
- 1 tbsp Dijon mustard
- 1 tsp dried oregano or dried italian seasoning
- 1 tsp dried thyme
- 2 tbsp olive oil or coconut/avocado oil
- 1 tsp zest of one orange OR one lemon which ever you have/choose is fine!
Ingredients for lemon mustard chicken with turnip puree:
- 4 bone in skin on split chicken breasts or thighs
- 2 tbsp olive oil, divided or coconut/avocado oil
- 1 butternut squash, peeled and chopped into 1 inch cubes
- 2 large or 3 medium turnips, peeled and rough chopped into cubes
- 1 13.5oz can of coconut milk I use Goya brand
- 1 tsp dried thyme
- 1/8 tsp salt
- 4 tbsp unsalted butter
- 1 cup quick barley
Ingredients for sauce:
- 1 yellow or white onion, peeled and minced shallot works too
- 1/2 pound shiitake mushrooms or any mushrooms you have available!
- 1 cup chicken broth or vegetable
- 1 tbsp Dijon mustard
- 1/4 cup lemon juice I used my refrigerated squeeze lemon
- 1 tsp dried oregano
- 1/4 cup dry white wine {like a sauvignon blanc} optional
Instructions
Instructions for lemon mustard chicken marinade:
- Mix Dijon, dried oregano, dried thyme, olive oil and orange/lemon zest in a bowl. Spread over the skin of the chicken.
Instructions for lemon mustard chicken with turnip puree:
- Preheat the oven to 350 degrees
- Heat 1 tbsp olive oil in large skillet. Once warm, place each chicken in skillet, skin side down. Cook over medium-high heat until skin is crispy, about 5 minutes per side. Leave the juices in the pan for making the sauce!
- Place the chicken on a large foil lined baking sheet.
- Chop your butternut squash into cubes. Drizzle with 1 tbsp olive oil and season with salt/pepper. Place on the same foil lined baking sheet as the chicken and cook in the oven until the chicken is cooked, about 25 minutes. Make sure your chicken is cooked to 165 degrees.
- Start the barley, following instructions on quick barley package. Barley is usually a 1:3 ratio of barley to water. Be prepared for your barley to take anywhere from 25-40 minutes to cook.
- Now make the turnip puree: place chopped turnips a medium sized pot. Pour the entire can of coconut milk over turnips, and season with salt/pepper. Simmer over medium heat with the lid on until a fork easily goes through the turnip, about 25 minutes. Start your sauce while turnips are cooking [see below].
- When the turnips are done, remove some of the extra liquid if there is any, add the butter and puree using a hand blender or blender.
Instructions for the sauce:
- Using the same pan that you cooked the chicken in, heat the pan to medium heat. Saute the onions and mushrooms until cooked, about 5 minutes.
- If you have white wine available, deglaze the pan. Now add the chicken broth, Dijon, lemon juice and herbs and stir to combine. Simmer on high until reduced, about 5-10 minutes.
- Once chicken is done, add the drippings from the baking sheet to the sauce.
- TO PLATE: Scoop barley onto plate. Place chicken on top and drizzle sauce in front of chicken and barley. Spoon a line of turnip puree in front of the sauce and scatter butternut squash squares on it. Top with the shiitake mushrooms from the sauce! Enjoy!
Notes
- If the sauce is too liquidy, spoon some sauce into a cup and add a tbsp of flour. Stir to combine and add back to the sauce.
- You can definitely substitute rice, couscous or quinoa for the barley!
Did you enjoy this ‘Lemon Mustard Chicken With Turnip Puree’ recipe? If so, go check out my ‘Chocolate Peanut Butter Apple Strudel Bites‘ recipe!
Cuisineart Smart Stick Hand Blender: Trust me, when you need it, YOU NEED IT. This hand blender has never done me wrong. I use it in my Cauliflower Butter Chicken recipe as well, and it works wonders. It is so sharp and fast that it literally pureed my turnips in less than 30 seconds. You can use this to make smoothies, soups, pesto, chimichurri, whipped cream and much more! In comparison to an actual blender, the hand blender is much easier to clean: run it under some hot water and a little soap and place it back in the cabinet. Definitely a staple in my kitchen.
Chocolate Peanut Butter Apple Strudel Bites