Ingredients
The following ingredients have 4 Servings
- 350 g Jerusalem artichokes (peeled and cut into quarters lengthways)
- 3 tbsp tbslemon juice
- 8 chicken thighs (or a mix of legs and thighs)
- 12 shallots (quartered lengthways)
- 12 garlic cloves (sliced)
- 1 lemon (cut in half, lengthways and then thinly sliced)
- 1 tsp saffron threads
- 50 ml olive oil
- 150 ml cold water
- 1 tbsp. pink or mixed peppercorns (slightly crushed)
- 10 g fresh thyme (chopped)
- 20 g fresh tarragon (chopped)
- 2 tsp salt
- 1/2 tsp black pepper
Instruction
- Cook Jerusalem artichokes in a medium pot half-filled with water and half of the lemon juice for 10 minutes after the water boils. They should be tender but not too soft. Drain and cool.
- In a large bowl combine cooked Jerusalem artichokes, chicken pieces, shallots, garlic, tarragon, thyme, lemon slices, saffron, salt, peppercorns, pepper, oil and water.
- Mix everything with your hands (wear gloves if you don't like touching meat) until all ingredients are evenly coated with the marinade.
- Cover and let marinade overnight or at least for 2-3 hours.
- Preheat the oven to 220C/420F and roast the chicken for 30 minutes. Then cover with a lid or tin foil and cook for 15 minutes longer. (If your chicken is cooked but the skin remains a little too pale, turn your broiler on and broil for 1-2 minutes for a beautiful finish.)
- Remove from the oven and sprinkle with remaining lemon juice.
