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.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4|
|Calories from Fat: 430 (63%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 172.5mg||53 %|
|Sodium 204.6mg||7 %|
|Potassium 862.2mg||23 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.9g|
|Protein 46.7g||67 %|
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Calories per serving: 687
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