French-Ish Chicken with Leeks, Parsnips and Preserved Lemon

I wanted something warm, comforting and French-ish for dinner that incorporated the root veggies I had chilling in the crisper and the jar of homemade preserved lemon I had yet to remember to crack. This dish ticked all those boxes and made a great weeknight winter meal.

Paleo, gluten-free and Whole 30 compliant

French-Ish Chicken with Leeks, Parsnips and Preserved Lemon

1 pound boneless skinless chicken thighs
2 leeks (light green and white parts only)
1 pound parsnips
16 ounces chicken stock (I used Imagine organic stock because it didn’t have any added crap)
A bunch of thyme (I used 3 sprig bundles)
1 tsp. caraway seeds
1/4 to 1/2 of a preserved lemon (I used 1/4, but the lemon taste could stand to be more pronounced)
2 tsp. ghee
Salt & pepper

Wash your leeks and cut into think coins. Add to a large pan with 2 tsp. ghee and sautee over medium-low until beginning to soften, hitting with a sprinkle of salt and a few cracks of black pepper as you go.

While the leeks are softening, chop your parsnips into roughly 1/2-inch pieces. When the leeks are good to go, add the parsnips to the pan and toss. Sautee, stirring every few minutes, while you prep the chicken.

Partially de-fat the chicken and cut into inch or so chunks. Nestle into the pan among the veggies when done. Hit with more salt and pepper and add the chicken stock.

Add the thyme and carraway and let simmer, stirring every so often, 15 – 20 minutes or until the chicken is cooked through and the parsnips are softened. During the last 5 minutes or so, mince the preserved lemon and add. Taste for seasoning and adjust as needed.

Serves 2 for dinner + 1 for lunch