Name: Chicken with Jerusalem Artichoke and Lemon
Ingredients: 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

We are prepared to serve the Lord only by sacrifice. We are fit for the work of God only when we have wept over it, prayed about it, and then we are enabled by Him to tackle the job that needs to be done. May God give to us hearts that bleed, eyes that are wide open to see, minds that are clear to interpret God's purposes, wills that are obedient, and a determination that is utterly unflinching as we set about the tasks He would have us do.

Alan Redpath

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Poultry, Vegetables	4	Servings

INGREDIENTS

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

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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