Roasted chicken flavoured pieces
with parsnips and figs


Cooking time

30 minutes

Frying pan

15-20 minutes


190 °C: 25 minutes




For 4 people:

  • 4 small parsnips
  • 2 dl soy milk
  • olive oil
  • 8 sage leaves
  • 2 sprigs of rosemary
  • 1 clove of chopped garlic
  • 400 grams vegan chicken pieces
  • 2 tbsp dried cranberries
  • 2 tbsp walnuts
  • 1 tbsp fig jam
  • 4 fresh figs


  1. Preheat the oven to 190°C with the top heat on.

  2. Peel the parsnips and cut 2 of them into pieces.

  3. Put these with the soy milk in a saucepan and season with salt and pepper.

  4. Boil for about 15-20 minutes until tender.

  5. In the meantime, cut the rest of the parsnips into nice long pieces and place in an oven dish.

  6. Add the chopped garlic, sage, rosemary and a dash of olive oil and season with salt and pepper.

  7. Place in the preheated oven and roast for about 25 minutes.

  8. Drain the boiled parsnips but retain the cooking liquid.

  9. Puree the parsnips with a dash of olive oil and some of the cooking liquid in the blender.

  1. Season with salt and pepper.

  2. Heat a little olive oil in a frying pan and fry the vegan chicken pieces until golden brown.

  3. Add the cranberries and walnuts and fry briefly.

  4. In the meantime, cut the figs into quarters.

  5. Add the fig jam to the chicken pieces and use it to glaze the chicken pieces.

  6. Add the fresh figs and cook for a few minutes. Season generously with freshly ground pepper and a pinch of salt.

  7. Spread the parsnip puree over the bottom of a serving dish and top with the roasted parsnip pieces.

  8. Spread over the glazed chicken pieces with cranberries and walnuts and spoon the fried figs on top.