Chicken With Jerusalem Artichoke And Lemon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Jerusalem artichokes,
6: Saffron threads,
1: Chicken, cut into pieces
Salt and pepper,
1/2 cup: Fresh lemon juice,
20: Fresh basil leaves,
1/4 cup: Olive oil,
2 ounce: Pine nuts, toasted
10: Garlic cloves,
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 1 1/2 hours.
Add basil, check seasonings, and cook another 10 minutes.
Garnish with pine nuts, and serve with cooked rice.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.
Source from luhu.jp
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.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.
Source from luhu.jp