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12
5 cups hot chicken broth, reduced-sodium
large pinch saffron
1 pound shrimp, rinsed, peeled and deveined
12 littleneck clams
½ cup chopped parsley
½ cup fresh or frozen peas
1 half lemon
lemon wedges for serving
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400°F.
2. Season the chicken parts on both sides with 1 teaspoon of salt and ½
teaspoon of pepper. Add the olive oil to the Skillet and brown chicken, skin
side down rst, about 4 minutes for each side. Remove and reserve. Add the
chorizo and brown on both sides.
3. While chicken and chorizo are browning, insert the large metal chopping blade
into a Cuisinart
®
Food Processor. With the unit running, drop the garlic cloves
down the small feed tube to chop. Add the onion to the work bowl and pulse
to chop, about 8 to 10 one-second pulses.
4. Once chorizo has browned, reduce the temperature of the Skillet to 350°F and
add the garlic and onion with the paprika, oregano and ¼ teaspoon salt. Sauté
until vegetables are softened and lightly browned.
5. While onion and garlic are cooking, add the drained tomatoes to the food
processor and pulse to roughly chop. Add to Skillet and increase the heat to
400°F. Cook the tomatoes until reduced and slightly caramelized, about 10
minutes. Be sure to stir the tomatoes occasionally to prevent burning.
6. Add the rice to the Skillet and stir to coat with tomato mixture. Add the hot
broth and saffron and stir together well. Cover Skillet and turn the temperature
down to 350°F. Simmer rice for 10 minutes.
7. Once the 10 minutes have elapsed, add the chicken pieces to the Skillet by
nestling them in the rice; simmer, covered, for an additional 15 minutes.
8. While chicken is simmering, season shrimp with remaining salt and pepper.
Add to Skillet with the clams and simmer, covered, for an additional 12
minutes, until clamshells have opened.
9. Stir in the parsley, peas, and juice of ½ lemon.
10. Serve immediately with lemon wedges on the side.
Nutritional information per serving:
Calories 505 (36% from fat) • carb. 41g • pro. 38g • fat 20g • sat. fat 6g
• chol. 150mg • sod. 980mg • calc. 77mg • ber 2g
Lemon Chicken with Rosemary
This dish is denitely for the lemon lovers out there.
Makes 8 servings
4 pounds bone-in, skinless chicken thighs, trimmed of excess visible fat
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper
½ cup unbleached, all-purpose flour
1 teaspoon extra virgin olive oil
3 large onions, halved and sliced
6 garlic cloves, roughly chopped
3 fresh rosemary sprigs
½ cup fresh lemon juice
¾ cup chicken broth, reduced-sodium
1 tablespoon lemon zest
1 lemon, thinly sliced
chopped rosemary for garnish
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch Skillet to 400°F.
2. Season the chicken thighs on both sides with 1 teaspoon of salt and all of
the pepper. Dredge the chicken thighs in our to coat lightly. Once Skillet is
heated, add the olive oil. Place chicken in hot Skillet. Brown on both sides,
about 5 to 7 minutes, per side. It is important not to move the chicken when
it is rst placed in pan; chicken will release from Skillet once it is browned.
Reserve.
3. Reduce heat to 350°F. Sauté onions and garlic for 2 to 3 minutes until
softened. Stir in the rosemary sprigs and remaining ¼ teaspoon of salt. Add
the lemon juice to the Skillet, scraping up any brown bits that remain on the
cooking surface with a wooden spoon. Let juice come to a boil and reduce by
half. Add the chicken broth and lemon zest and let come to a boil.
4. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on
top of the chicken. Reduce heat again to 300°F. Cover and cook until thighs
are cooked through, about 45 to 50 minutes.
5. Garnish with rosemary; serve in shallow bowls with rice or mashed potatoes.
Nutritional information per serving:
Calories 342 (26% from fat) • carb. 16g • pro. 47g • fat 10g • sat. fat 2g
• chol. 188mg • sod. 568mg • calc. 72mg • ber 2g
10ce114829_csk250_recipe.indd 12 6/23/10 3:36:25 PM