For the recipe you will need:
chicken – 1 pc.
rice (mixture of brown and wild) – 200g
Jerusalem artichoke – 12 pcs.
Savoy cabbage – 1/2 pc.
onion – 1 pc.
spinach – 70g
lemon – 1/2 pc.
hazelnuts (blanched) – 1 handful
chicken broth – 600 ml
olive oil – 3 tbsp.
black pepper – 1 pinch
sea ​​salt – 1 pinch
for refueling:

lemon – 1/2 pc.
olive oil – 2 tbsp.
black pepper – 1 pinch
sea ​​salt – 1 pinch
To cook Pilaf with chicken, Jerusalem artichoke and spinach, you need:

Peel Jerusalem artichoke, cut into slices, salt, pepper, sprinkle with 1-2 tbsp. spoons of olive oil.

Squeeze the juice from half a lemon, cut the remaining cup with pulp in half. Prepare dressing: combine salt, pepper, 2 tbsp. spoons of olive oil and lemon juice, mix everything. Cut the other half of the lemon in half.

Wash the chicken carcass, grease with olive-lemon dressing. Place all the lemon slices inside the carcass. Put the chicken in a small baking sheet with high sides, pour over the remaining dressing and bake in an oven preheated to 200C for 30 minutes.

Add Jerusalem artichoke to the baking sheet with the chicken, pour over everything with the resulting juice and send back to the oven for another 30 minutes.

Peel the onion, chop finely, sauté in the remaining olive oil. Add rice to the onion, mix and heat a little. Pour in hot chicken broth, cover and cook over low heat.

Shred the cabbage. Lightly grind the nuts in a mortar. When the rice is almost ready, add the cabbage and spinach to the pan, mix everything and let the cabbage and spinach float.

Put the finished rice with cabbage and spinach on a dish, add Jerusalem artichoke, nuts and mix everything.

Cut the baked chicken into pieces and add to the pilaf, put lemon slices on top.