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Jerusalem Chicken
Middle Eastern
Main
1.5 hours
Chicken
Medium
Serves
2

This dish was a seasonal replacement to our Harissa Chicken. We use chicken pullet for this recipe as it is particularly delicate and moist, you can use any part of the chicken though if you can’t find chicken pullet. At The Palomar we also finish this dish with artichoke crisps.

Recipe courtesy of
Ingredients

Chicken

  • 500gr Chicken pullet (or chicken thigh or breast)
  • 4g Cumin
  • 15g Sumac
  • 4g Coriander
  • 8g Turmeric
  • 4g Sugar
  • 8g Crushed chili
  • 60g Olive oil

Artichoke cream

  • 500gr Peeled Jerusalem artichoke
  • 50g Red potato peeled
  • 35g Butter
  • 100g Fresh whole milk
  • 275g Double cream
  • 8g Salt
  • 2g Ground white pepper
  • Fresh coriander
Method
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Method

Chicken

  1. Mix all ingredients.
  2. Marinate chicken in spices in a mixed bowl
  3. Leave overnight

Artichoke cream

  1. Cut artichokes and potatoes into cubes.
  2. In a casserole pot add the butter and cubed veg and gently sweat so it cooks but doesn’t colour.
  3. Add the cream and milk and bring to a boil.
  4. Simmer on low heat for 40 minutes and check for tenderness.
  5. A knife should pierce the veg with minimal resistance.
  6. Strain the veg, reserving the liquid.
  7. Blend in Thermomix (or blender) adding the cooking liquid as necessary to create a creamy consistency.
  8. Leave to cool

To serve

  1. Grill or cook the chicken in an oven 250c, until the skin is crispy and the meat cooked through.
  2. On a plate, smooth out the artichoke cream and layer the cut chicken on top. Season and finish with some fresh coriander leaves.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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