Chicken with Jerusalem Artichoke and Lemon
Yield: 4 servings
1/2 lb Jerusalem artichokes
1 chicken, cut into pieces
1/2 c fresh lemon juice
1/4 c olive oil
10 garlic cloves
6 saffron threads
salt and pepper
20 fresh basil leaves
2 oz pine nuts, toasted
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 1 1/2 hours.
Add basil, check seasonings, and cook another 10 minutes.
Garnish with pine nuts, and serve with cooked rice.