Solar Braised Chicken and Root Vegetables


Serves: 4
Total Calories: 244
Prep time:
Cook time:
Total time:

Ingredients

1 orange
1 lemon
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 turnips, sliced
salt, to taste
olive oil for serving

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 244
Calories from Fat: 69

This Solar Braised Chicken and Root Vegetables recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.


More Recipes from the Sun Oven Cooking Cookbook:
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Chicken with Two Lemons
Easy Sun Oven Tunisian Chicken Stew
Frozen Chicken - Before and After
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No Fuss Sun Oven Chicken Masala
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Solar Braised Chicken with Butternut Squash and White Beans
Solar Braised Chicken with Tomatoes and Olives
Solar Chicken Stock
Solar Chicken Vindaloo
Solar Chicken with Figs
Solar Chicken with Herbs and Lemon
Solar Lunchbox Drumsticks
Solar Roasted Chicken with Garlic and Rosemary
Solar Sweet-and-Sour Chicken Thighs
Solar Tandoori Chicken in a Bag
Spicy Solar Chickpea Curry
Sun Oven “Fried” Chicken Legs
Easy Solar Apricot Chicken
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Super Easy Solar Chicken Dinner




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