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Smoked Chicken with Lemon-Sweet Potato Risotto
I’m going to be honest with you, I’m not sure where the inspiration for this smoked chicken with preserved lemon-sweet potato risotto and artichoke came from! I’m not one of those chefs who’s obsessed with smoking things. And unless thrown into a salad, I could leave canned artichokes alone. But for some reason, these ingredients came together so harmoniously I just had to share!
Don’t have a smoker for this recipe? No worries, I dont either! A fabulous not-so-secret trick I learned years ago was to use smoked salt or smoked paprika to impart that delicious smokey flavor into your dishes. It’s actually a wonderful technique to use in vegetarian cooking!! The taste mimics that of bacon! So next time you make a vegetarian split pea soup or “pork” and beans use a smoked spice and you’ll think it’s the real deal!
The smoked salt I used in this smoked chicken with preserved lemon-sweet potato risotto and artichoke recipe came from my new home so I had extra reason to be excited about this dish. The salt gave the chicken an incredible smoked flavor without overpowering the dish. It’s the perfect supporting flavor for the bright preserved lemon sweet potato risotto and tangy artichoke sauce. (Also did ya know you could make risotto with ingredients other than rice??) It was a perfect dish of contrasting and supporting flavors.
Ingredients for this recipe:
Smoked Chicken with Preserved Lemon Sweet Potato Risotto and Artichoke Sauce
Your taste buds are sure to enjoy this smoked chicken with preserved lemon-sweet potato risotto and artichoke sauce.
Season chicken with salt and place on a baking rack on a baking sheet. Place in the fridge for 2-3 hours (the longer the chicken sits in the fridge the more dried out the skin will get making a crispier skin when roasted). Remove from fridge 1 hour before roasting. Place chicken in 450 degree preheated oven for 30-45 minutes, or until internal temperature reaches 155 degrees.
Preserved Lemon-Sweet Potato Risotto
Add olive oil to a large skillet over medium heat. Add in the minced shallots and garlic and saute for 1-2 minutes. Add in the rosemary and sweet potatoes. Stir potatoes and spread evenly in the pan. Let the potatoes sit untouched for about 1 minute to develop a crust. Stir and repeat 1-2 more times. After about 3 minutes, add in the white wine. Reduce the white wine by half then add in 1/4 cup chicken stock. Stir the mix and bring to a boil. Once the chicken stock is absorbed add another cup. Repeat this process until the sweet potatoes are soft. When sweet potatoes are soft but toothsome, fold in the preserved lemons, butter, and salt to taste.
Puree artichokes with a blender until smooth. Add olive oil to a large skillet over medium heat. Add in the minced shallots and garlic and saute for 1-2 minutes. Add the white wine and reduce by half before adding in the cold butter. As you add in the butter, swirl it in the pan to emulsify with the white wine. Slowly fold in the artichoke puree. Season with salt if needed.