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
- ¼ 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.
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