This is a beautiful looking dish because of the combination of the saffron and whole lemon slices, it also goes exceptionally well with the delicate, nutty and earthy flavours of the Jerusalem artichokes. If unavailable, a mix of potatoes, parsnips and carrots are a more than adequate substitute! Full of flavour try Inman Valley Poultry. It’s hormone and GM feed free and you really can taste the difference! Serves 8
2kg Jerusalem artichokes
8 whole chicken thighs
2 red onions, peeled and quartered
1 bulb garlic, cloves crushed and peeled
1 lemon, thinly sliced
1 generous pinch saffron, steeped in 100ml boiling water
½ bunch thyme
¼ cup olive oil
2tsp salt
1tsp freshly ground black pepper
½ cup chicken stock
Preheat oven to 180 degrees (fan forced).
Prepare a bowl of acidulated water – juice of ¼ lemon and cold water. Trim and peel the Jerusalem artichokes and drop them into it as you go. Next, team the artichokes over a pot of boiling water until just tender. Set aside to cool a little.
Combine all ingredients except for the stock in a large bowl and use your hands to mix everything well.
Pour mixture into in a large roasting pan then pour the stock in. Roast for approximately 1.5 hours or until the chicken and artichokes are browned and cooked through. Serve at once, pouring the roasting juices over chicken.
