Every 2 weeks I get a fresh veg box delivered. So on occasion I have the chance to get unusual veg that I’ve not tried before. My last box had Jerusalem Artichokes in it. That name though is a bit of a misnomer; they aren’t artichokes. They’re a root veg and have a similar texture when raw to radishes. They’re often also called Sunchokes.
So since I didn’t have a clue about using them I hit up the internet for a few ideas. In the end I came up with Lemon Chicken with Jerusalem Artichokes.
- 6 Chicken Thighs
- 2 cups Chicken Broth
- 1/8 cup Lemon Juice
- Pinch Saffron (optional)
- 4 Jerusalem artichokes (sunchokes), peeled and diced
- 1 cup Double Cream
- 1 Tbsp Herbes de Provence
- Cooked white rice (enough for 3 people)
In a large deep skillet heat 1 tbps of oil. While this is heating, sprinkle the chicken thighs with a bit of salt and pepper on each side. Once the oil is hot, place the thighs in skin side down and brown each side, turning only once. Once browned place on a plate and set aside.
Add the lemon juice and chicken stock to the pan. If you’re using the saffron, add it now also. Bring this to a boil and scrape off any stuck chicken bits from the bottom of the pan. Add the Jerusalem Artichokes and the Herbes de Provence to the mix and return the chicken to the pan with any accumulated juices.
Reduce the heat to a simmer and let cook for about 45 minutes, until the chicken is cooked through and the Jerusalem Artichokes are tender.
Now stir in the cream. It may be easier to do this if you again remove the chicken from the pan so it is easier to stir and then put it back in. Taste and adjust any seasoning and simmer for another 15 minutes.
Serve over rice.
If you don’t have any Herbes de Provence, you can use basil and thyme as a substitute. Any herb that goes with chicken will work with this recipe.
When I was a kid my mom used to make tomato sauce that was heavenly. Every summer we’d can fresh tomatoes and she’d use them throughout the year in many thing. By far my favourite was her tomato sauce. She’d cook it for a day or two in the slow cooker using whatever leftover meat we had in the house or just normal ground beef.
I don’t have any freshly canned tomatoes, but I do have tinned tomatoes. These are just as good and turn out as lovely of a result.
The ingredients are simple and need only a little prep for a great result.
I put a lot of herbs in mine, but you really only need 3 herbs and some salt and pepper. Dried herbs are always a good option when slow cooking with plenty of liquid. As long as they aren’t too old they’ll give plenty of flavour to your cooking.
- 4x 400g Tinned Chopped Tomatoes (Plum or Romas suggested)
- 2 Medium White Onions – Chopped
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 1 Tbsp Thyme
- 1 tsp Salt
- 1 tsp Pepper
- 250g Ground Beef (optional)
If you’re using ground beef, brown it in a pan now.
Combine the tomatoes, chopped onion and any meat you’re adding in your slow cooker. Using one of the tins from the tomatoes, fill it with water and add to the mix.
Add all of the herbs and spices and stir everything together.
That’s it. Just pop the lid on and turn the heat to medium. Let cook for 20-24 hours. Check on occasion to stir or maybe adjust seasoning, but remember that it will reduce and intensify, so the herbs and spices will also intensify.
This should make enough for 2 batches that will feed 2 adults. I like to make this up and freeze it for later use.
This is a good base recipe that can also be added to. Some suggestions would be mushrooms or even diced bell peppers. Substitute meat suggestions would be sausage or even Chorizo. And if you like things a bit spicier you could always add Cheyenne, Paprika or even finely chopped fresh chillis.