The Jerusalem artichoke is a very special vegetable. Moroccans usually call it Kesbiya Yam, and it’s not unusual to find it in the supermarket under the name “Jerusalem Potato”, but it’s flavor is still very delicate and unique and it goes really really well with chicken.
The delicious sauce of the stew is really begging to be paired with some white rice or a soft slice of white bread.
Cooking time: 1¼ hours
Yield: 6 servings
- 1 Chicken, split into servings OR 6 Chicken legs
- 1 kg Jerusalem artichoke
- 1 Large onion
- 1 tbsp Hawaij
- 1 tsp Turmeric
- 1 tsp Ras el-hanout
- Salt, pepper
Press the PRO button on the EasyCook multi cooker and set it on 110*c for 1½ hours. Cook the onion in the oil until golden, for about 10 minutes, stirring occasionally. In the meantime, peel and rinse the artichokes. Add the chicken to the frying onions and brown the skin. Add the artichokes, hawaij, turmeric, ras el-hanout, salt and pepper. Close the lid and cook for 10 minutes. Open the lid and check if there are enough liquids. If not, add ½ cup water, but usually it’s not necessary. Lower the temperature to 100*c, close the pot and cook until the chicken and artichokes are soft and have filled the house with the most amazing smell.
You can add a steaming tray on top of the chicken and place a cooking bag with 3 cups Basmati rice, salt and 5 cups of boiling water. The rice will cook along with the chicken to the perfect degree.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.