Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Jerusalem artichokes 6 Saffron threads
1 Chicken, cut into pieces Salt and pepper
1/2 c Fresh lemon juice 20 Fresh basil leaves
1/4 c Olive oil 2 oz Pine nuts, toasted
10 Garlic cloves

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.
Submitted By KAREN MINTZIAS On 12-27-94

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