Roast chicken breast with lemon jam and crushed Jerusalem artichokes

Roast chicken breast with lemon jam and crushed Jerusalem artichokes

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

Despite its name, the Jerusalem artichoke is not from Jerusalem – neither is it a type of artichoke. It makes a delicious alternative mash to serve with this healthy chicken breast.

Ingredients

Quantity Ingredient
6 x 200g chicken breast, skin on
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon caster (superfine) sugar
4-6 tablespoons olive oil
freshly ground black pepper, for seasoning

Lemon jam

Quantity Ingredient
4 lemons, halved and pips removed
250g caster (superfine) sugar
2 sage sprigs
1 cinnamon stick

Crushed Jerusalem artichokes

Quantity Ingredient
1kg jerusalem artichokes, peeled
2 tablespoons olive oil
sea salt, to taste
freshly cracked black pepper, to taste

Salsa verde

Quantity Ingredient
20g flat leaf (italian) parsley
60g dill
20g mint
1 tablespoon dijon mustard
1 teaspoon anchovies
1 teaspoon capers in brine, drained
1/2 lemon, juice only
3 tablespoons olive oil
1/2 teaspoon salt

Method

  1. Preheat the oven to 180°C.
  2. To prepare the lemon jam, gently squeeze the lemons until you have 2 tablespoons of juice. Set aside.
  3. Slice the juiced lemons thinly and place in a saucepan with 250 ml water. Bring to the boil for 5 minutes. Drain, add 250 ml fresh water and repeat the process. Drain again. Add 500 ml water, the reserved lemon juice, sugar, sage and cinnamon stick to the saucepan. Return to the boil, then reduce the heat to low and simmer gently for 40 minutes to create a glossy jam.
  4. Sprinkle the chicken skin with the salt, cinnamon and sugar, and season with pepper.
  5. Heat the oil in a non-stick frying pan over medium–low heat. Pan-fry the chicken breasts, skin-side down, for about 10 minutes, or until golden and crispy.
  6. Transfer the chicken to a baking tray lined with baking paper and cook in the oven, skin-side up, for 15 minutes.
  7. Place the artichokes in a saucepan and cover with cold salted water. Bring to the boil over medium–high heat and cook for 10 minutes, until tender. Drain, transfer to a bowl and crush gently with a potato masher. Season well with salt and pepper. Heat the oil in a frying pan over medium heat. Add the crushed artichokes and sauté until crispy on the edges, about 10 minutes.
  8. To make the salsa verde, combine all the ingredients, except the oil and salt, in a food processor. Pulse for 3 minutes, until blended to a rough consistency. Transfer to a bowl and gently stir in the oil and salt.
  9. Thickly slice each cooked chicken breast and transfer to a platter. Smother with the lemon jam, top with the salsa verde and serve the crushed artichokes on the side.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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