Lemon Chicken with Jerusalem Artichokes Recipe
Prep Time: 10 minutes. Cook Time: 1 hour Total Time: 1 hour, 10 minutes
(this has been taken from the original recipe. I am not so sure that peeling 1kg of artichokes happened in 10 minutes!!! Feel free to half the ingredients if you aren't up to peeling 1kg of artichokes in one go.
- 1/2 teaspoon lemon zest
- 1 fresh lemon
- 8 chicken thighs (approx. 1 kg) Skin off.
- Kosher salt and freshly ground black pepper
- 2 cup chicken broth
- 1 teaspoon turmeric
- 1 pinch of sweet paprika
- 1kg Jerusalem artichokes (sunchokes) peeled and chopped in half.
- Coconut oil or spray. Or any other oil spray.
Finely grate zest from the lemon and set aside. Juice the lemon (discarding pulp) and set aside.
Place a large, deep, heavy pan over medium-high heat. When hot, spay oil to coat the bottom of the pan. Sprinkle chicken thighs on both sides with salt and pepper. Place “skin-side” down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm.
Add the lemon juice, lemon zest, chicken broth, turmeric and paprika to the pan. Bring to a boil, stirring to loosen any browned bits. Add artichokes and return chicken to the pan, along with any accumulated juices.
Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender. Taste and adjust seasoning, if need be.
Serve with extra vegetables from the FEONS list.
To make it a great meal after training serve over cooked rice and sprinkle with pine nuts to garnish.
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Original Recipe… I omitted the garlic and other herbs because I don't like garlic and the herbs weren't needed. If you wish to add garlic perhaps try with 2 or 3 cloves and add from there each time you cook until you reach your garlic level!