Along the shores of the Middle-East is a dish with plenty of garlic, saffron, thyme and pine nuts cooked with lemon chicken. Jerusalem artichoke is also called sunchoke, earth apple, or topinambour. We grow small ones. So when cooked, the skin is a little crunchy with a "mash potato" texture inside.
Serves 4
With sautéed vegetables
With sautéed vegetables
1 tsp. (5 g) organic lemon zest
2 organic lemons
2 Tbs. (30 ml) olive oil
4 organic chicken thighs
1 cup (240 ml) organic chicken broth
1/2 tsp. (2,25 g) saffron
1/2 pound (175 g) organic Jerusalem artichokes (peeled or not)
10 garlic cloves, peeled and cut in half
1/4-1/2 cup of organic (dairy-free) plain yogurt
1 Tbs. (15 g) dried thyme
1/4 cup (50 g) pine or chopped walnuts
2 cups (400 g) hot, cooked rice
1. In a skillet over medium-high heat, heat 1 tsp. (5 ml) of olive oil.
2. When hot, add 1 Tbs. (15 ml) more oil.
3. Place the skin-side of the chicken down in the hot oil and brown. Turn over only once.
4. Remove to a plate.
5. To the skillet, add the lemon juice, lemon zest, remaining oil, chicken broth, and saffron.
6. Bring to a boil, stirring to loosen any browned bits.
7. Add the Jerusalem artichokes, garlic, and chicken thighs with any juices.
8. Reduce heat and simmer about 45 minutes until the chicken is not pink inside when cut into. Poke with a folk to see if the Jerusalem artichokes are tender.
9. Stir in the yogurt and thyme. Add more to taste.
10. Return to simmer and cook about 10 more minutes before serving.
11. Serve over hot rice and sprinkle with nuts to garnish.
Our Jerusalem artichokes They have no relation to Jerusalem nor an
grown in the worst, cray soil artichoke, but part of the daisy family.
in the yard. Maybe that is
why we have such small tubers.
