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Chicken with Jerusalem Artichoke & Lemon

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Submitted by Bill

YIELD

4 servings

PREP

20 min

COOK

100 min

READY

120 min

Ingredients

½ 226.8
1 1
EACH EACH CHICKEN
cut into pieces *
½ 118
CUP ML LEMON JUICE
fresh
¼ 59
CUP ML OLIVE OIL
10 10
CLOVES CLOVES GARLIC
6 6
EACH EACH SAFFRON THREADS *
1 1
X X SALT AND BLACK PEPPER
to taste *
20 20
EACH EACH BASIL
fresh *
2 57.8
OUNCES ML/G PINE NUTS
toasted

Directions

Peel the jerusalem artichokes.

Peel and halve the garlic cloves.

In a large pan, mix lemon juice and olive oil.

Add the garlic halves, jerusalem artichokes and saffron threads.

Add water to cover, and bring to boil over moderate heat.

Add the chicken, season to taste, and cook 1½ hours.

Add basil, check seasonings, and cook another 10 minutes.

Garnish with pine nuts, and serve with cooked rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 214 80% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 35%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 
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