Inspired in a Costa Rican traditional dish that is originally made with potatoes, I have adjusted it to a Paleo version using sunchokes. Cauliflower can be used as well.

I discovered sunchokes just a few months ago, I saw them at the store and wanted to try something different. The first time I simply sautéed them with olive oil, garlic, thyme, and salt. I discovered that they taste a little bit like a potato mixed with an artichoke heart, so they have become my new potato.

They are very rich in inulin,  a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.

Read more about their health benefits here.

Vegetarians, simply omit the chicken and it is still delicious.

Ingredients:

2 tbsp of olive oil
1 lb of diced boneless chicken
1 lb of diced sunchokes (Jerusalem artichokes), or potatoes
1/2 lb of diced tomato
1/2 diced bell pepper
1/2 large red onion, sliced
2 diced celery stalks
4 minced garlic cloves
1/4 cup of chopped fresh cilantro or parsley
1/2 cup of broth or water
1 tsp of cumin
1/2 tbsp of thyme
Salt and pepper to taste

Preparation:

•  In a large sauce pan brown the onions, garlic and bell peppers for 5 minutes on high heat .
• Add the chicken and cook for 5 minutes, stirring occasionally.
• Add the rest of the ingredients except for the cilantro,  mix well and cook covered until sunchokes are tender.
• Mix in the cilantro, remove from heat and let stand for 5 minutes

Sunchokes can be eaten peeled or unpeeled