Chicken with Jerusalem Artichoke & Lemon
Yield
4 servingsPrep
20 minCook
100 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
jerusalem artichokes
|
* |
| 1 | each |
chicken
cut into pieces |
*
|
| ½ | cup |
lemon juice
fresh |
|
| ¼ | cup |
olive oil
|
|
| 10 | cloves |
garlic
|
|
| 6 | each |
saffron threads
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 20 | each |
basil
fresh |
*
|
| 2 | ounces |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
jerusalem artichokes
|
* |
| 1 | each |
chicken
cut into pieces |
*
|
| 118 | ml |
lemon juice
fresh |
|
| 59 | ml |
olive oil
|
|
| 1E+1 | cloves |
garlic
|
|
| 6 | each |
saffron threads
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2E+1 | each |
basil
fresh |
*
|
| 57.8 | 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.
