The following recipe is by Itzik Barak, executive chef of the Inbal Jerusalem Hotel.
Chicken Drumsticks with Jerusalem Artichoke and Pomegranate Seeds
12 chicken drumsticks
Half-pound of Jerusalem artichokes, peeled and diced
2 tomatoes, peeled and diced
1 red onion, sliced
1 clove of garlic, crushed
Seeds from 2 pomegranates
2 celery stalks
1/2 liter chicken soup (approximately 1/2 a quart)
1/2 tsp. turmeric
2 tbsp. olive oil
Salt and pepper
Place the oil in a pot and heat. Place onion and the garlic in the pot and stir until they turn into a golden color. Add the drumsticks and continue to cook for another 5 minutes.
Add the diced Jerusalem artichokes and the tomatoes. Then lower the flame and cover the pot. Let simmer for another 20 minutes.
Add the chicken soup. Continue to cook for another 30 minutes on a low flame.
Remove the drumsticks and place on a plate with the sauce.
Decorate with pomegranate seeds.
Yield: Four servings