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Roasted chicken with Jerusalem artichoke & lemons from Jerusalem (page 180) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • chicken thighs
  • garlic
  • lemons
  • tarragon
  • thyme
  • pink peppercorns
  • Jerusalem artichokes
  • banana shallots

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Accompaniments: Mixed bean salad; Mejadra

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Notes about this recipe

  • adelina on October 23, 2016

    I made this tonight for dinner but with a few modifications. I swapped potatoes for Jerusalem artichokes since I did not have any. I parboiled the potatoes and took the same steps as the artichoke seasoning. I followed the instructions on the chicken closely and added a little turmeric per one of the recommendations. I also added some parsley, and generously salted the chicken .I used tricolor peppercorns since did not want to handpicked.only the reds. I covered the chicken with onions and added the parboiled potatoes around the chicken and followed instructions of roasting for 45 minutes at 475. I did not cover the pan with foil since the onions helped be the protector of chicken. Very much success and everyone loved it.

  • twoyolks on November 08, 2013

    The various flavors in the recipe never really melded together. The chicken ended up relatively bland and under seasoned. I did marinate the chicken overnight.

  • TrishaCP on June 21, 2013

    I love chicken flavored with lemon, and I liked this version but it was a bit of a letdown after the version with arak and clementines, which I loved. However, the Jerusalem artichokes are amazing, and work really well with all of the flavors and I will definitely make these again, if not the chicken. (Potatoes would be good in this too.)

  • purpleshiny on May 28, 2013

    I've made this twice - once with the ingredients I had on hand (subbing szechuan peppercorns for the pink peppercorns and tumeric for saffron) and once as written. It's good both ways, but it's definitely worth seeking out the saffron and pink peppercorns. My favorite way to use sunchokes so far.

  • westminstr on January 28, 2013

    YUM! the jerusalem artichokes are SO good prepared this way. Time consuming though (lots of chopping)!

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Reviews about this recipe

  • Cooks & Books & Recipes

    ...it’s delicious. But don’t forget to save time for marinating: the lemon, saffron, shallots, thyme, tarragon, and olive oil infuse the chicken and vegetables for roasted perfection.

    Full review