Roasted Chicken with Jerusalem Artichoke & Lemon

Amarante

Thu, Dec 24 2015, 5:58 am

Roasted Chicken with Jerusalem Artichoke & Lemon

This was very good and because you marinate, it's convenient because you can prep when you have time the day before and then pop in the oven.

The notes are from the cookbook. It's a great cookbook with many interesting recipes that are a fusion version of traditional recipes of the people of Jerusalem.

Source: Yottam Ottolenghi - Jerusalem A Cookbook

SERVES 4

Jerusalem artichokes are well loved in the city but have actually got nothing to do with it; not officially anyway. The name is a distortion of the Italian name of this sunflower tuber, which has an artichoke-like flavor. From girasole articiocco to Jerusalem artichoke.

The combination of saffron and whole lemon slices not only makes for a beautiful-looking dish but also goes exceptionally well with the nutty earthiness of the artichokes. This is easy to prepare. You just need to plan ahead and leave it to marinate properly.

1 lb / 450 g Jerusalem artichokes, peeled and cut lengthwise into 6 wedges ⅔ inch / 1.5 cm thick
3 tbsp freshly squeezed lemon juice
8 skin-on, bone-in chicken thighs, or 1 medium whole chicken, quartered
12 banana or other large shallots, halved lengthwise
12 large cloves garlic, sliced
1 medium lemon, halved lengthwise and then very thinly sliced
1 tsp saffron threads
3½ tbsp / 50 ml olive oil
¾ cup / 150 ml cold water
1¼ tbsp pink peppercorns, lightly crushed
¼ cup / 10 g fresh thyme leaves
1 cup / 40 g tarragon leaves, chopped
2 tsp salt
½ tsp freshly ground black pepper

Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water, and add half the lemon juice. Bring to a boil, lower the heat, and simmer for 10 to 20 minutes, until tender but not soft. Drain and leave to cool.

Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well. Cover and leave to marinate in the fridge overnight, or for at least 2 hours.

Preheat the oven to 475°F / 240°C. Arrange the chicken pieces, skin side up, in the center of a roasting pan and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover the pan with aluminum foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste, and add more salt if needed. Serve at once.