Photo by: Jonathan Lovekin

Roasted chicken with Jerusalem artichoke & lemon

Print Recipe

450g Jerusalem artichokes, peeled and cut into six lengthways (1.5cm thick wedges)
3 tbsp lemon juice
8 chicken thighs, on the bone with the skin on, or a medium whole chicken, divided into four
12 banana shallots, peeled and halved lengthways
12 large garlic cloves, sliced
1 medium lemon, cut in half lengthways and then into very thin slices
1 tsp saffron threads
50ml olive oil
150ml cold water
1½ tbsp pink peppercorns, slightly crushed
10g fresh thyme leaves
40g tarragon leaves, chopped
2 tsp salt
½ tsp black pepper

The combination of saffron and whole lemon slices does not only make for a beautiful-looking dish, it 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. Serve it with Mejadra (see page 120).

Serves 4

(p 180, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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