Chicken With Jerusalem Artichoke And Lemon

Recipe Ingredients

1/2 lb	227g / 8oz	Jerusalem artichokes
1		Chicken - cut into pieces
1/2 cup	118ml	Fresh lemon juice
1/4 cup	59ml	Olive oil
10		Garlic cloves
6		Saffron threads
		Salt and pepper
20		Fresh basil leaves
2 oz	56g	Pine nuts - toasted

Recipe Instructions

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:
Emeril Lagasse

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