RECIPES, Recipes, Main Dishes, FoodMlle Julesottolenghi, jerusalem, recipe, artichoke, lemon, chicken, meal, dinner, family, host, guests, nutritious, savoury, flavours, adonis, thyme, healthyComment

ARTICHOKE CHICKEN

RECIPES, Recipes, Main Dishes, FoodMlle Julesottolenghi, jerusalem, recipe, artichoke, lemon, chicken, meal, dinner, family, host, guests, nutritious, savoury, flavours, adonis, thyme, healthyComment
ARTICHOKE CHICKEN

With all the magic the Jerusalem Ottolenghi cookbook has to offer, I took a stab at personalizing the Artichoke & Lemon Chicken recipe to make it reflect the flavour profiles my family enjoys. The original recipe calls for Jerusalem artichokes, but I find those a little hard to digest, so I use the regular kind and buy them frozen from Adonis.

The seasonings are minted to perfection with this dish. Everything from the lemon and saffron marry together to create a flavour sensation with each bite. Also, this dish is absolutely stunning to serve so pull it out when guests come over!

ARTICHOKE CHICKEN

INGREDIENTS

  • 1 pack artichoke bottoms, frozen (let them defrost in a bowl with fresh lemon juice, then cut in quarters)

  • 3 tbsp lemon juice

  • 8 chicken thighs, on the bone with the skin on, or a medium whole chicken, divided into four

  • 12 large shallots, peeled and halved lengthwise

  • 12 large garlic cloves, sliced

  • 1 medium lemon, cut in half lengthways and then into very thin slices

  • 1 tsp saffron threads

  • 3 ½ tbsp olive oil

  • ⅔ cup cold water

  • 1 ½ tbsp pink peppercorns, slightly crushed

  • ¼ cup fresh thyme leaves

  • 1 cup tarragon leaves, chopped

  • 2 tsp salt

  • ½ tsp black pepper

INSTRUCTIONS

Serves 4

Note: this recipe should be prepped at least 2 hours before or overnight so that all the flavours can marinate

  1. Let the artichokes defrost in a medium bowl and add half the lemon juice. Then, drain and cut each piece in four.

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

  3. When you’re ready to cook it up, Preheat the oven to 475F.

  4. Arrange the chicken pieces, skin-side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. Roast for 30 minutes. Cover with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked.

  5. Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed.

BON APPETIT!

Photography by Patricia Brochu