Roast jerusalem artichokes and chicken with anchovy, walnut and parsley relish
Roast jerusalem artichokes and chicken with anchovy, walnut and parsley relish
More messing around with anchovies. Here they arenot disguised – you know you’re eating them – but I am totally hooked onsalty-sweet-savoury combinations. Cooks tend to think anchovies are good withlamb, but they work really well with chicken, too.
Ingrediënten
FOR THE CHICKEN
- 900 g 2lb Jerusalem artichokes
- 5 tbsp extra virgin olive oil
- 8 skin-on bone-in chicken thighs or a mixture of joints
- salt and pepper
- juice of 1 lemon
FOR THE RELISH
- 1 fat garlic clove chopped
- ÂĽ tsp sea salt flakes
- 150 g 5½oz walnut pieces
- 5 anchovies drained of oil and chopped
- 75 ml 2½fl oz extra virgin olive oil
- 1 tsp white balsamic vinegar
- 4 tbsp finely chopped flat-leaf parsley leaves
Instructies
- Preheat the oven to 200°C/400°F/gas mark 6.
- Scrub the Jerusalem artichokes well.
- You don’t need to peel them (the skin looks good and has a nice nutty flavour).
- Cut them in half lengthways and put them in a steamer.
- Cook for about 10 minutes, then pat them dry.
- Heat half the oil in a roasting tin on the hob.
- Tumble in the Jerusalem artichokes and shake them around to coat in the oil.
- Brush the rest of the oil on the chicken joints and put these into the tin too, making space for them among the artichokes.
- Season well and squeeze on the lemon.
- Roast for 35–40 minutes, shaking the pan every so often.
- The vegetables should be tender and caramelized in patches and the chicken golden and cooked through.
- Meanwhile, make the relish.
- Put the garlic and salt flakes into a mortar and grind to a paste.
- Add the walnuts and anchovies and pound until you have a mixture that is partly puréed, partly chunky.
- Stir in the oil, balsamic, some pepper and the parsley.
- Either serve the relish on the side (that way people get to choose how much they have), or spoon it over the chicken and artichokes.
