Turmeric-Ginger Braised Chicken and Parsnips

Even the simplest of ingredients can transform into something extraordinary when braised. Braising begins with searing the meat in a small amount of oil, then aromatics are sautéed in the oil and rendered fat. Finally, liquids are added, then the braising pan is covered with a lid and either set to very low heat on the stove or placed in a 325 degree F oven so the meat can slow-cook. This method produces very tender, flavorful, and easy to digest meat and vegetables. I am using parsnips here because I love the flavors they impart, but you can use carrots or sweet potatoes instead.