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3 tablespoons (45 ml) vegetable oil, divided
8 ounces (250 g) chicken boneless, skinless thighs, cut in 3 x
1
⁄4-inch
(7.5 cm x 0.6 cm) pieces
4 ounces (125 g) chicken chorizo, cut in
1
⁄8-inch (0.3 cm) slices
1 green pepper, cored, seeded and cut in
1
⁄2-inch (1.25 cm) slices
1 cup (250 ml) chopped onion
1 tablespoon (15 ml) finely chopped garlic
2
1
⁄4 cups (550 ml) long grain white rice
2 cups (500 ml) clam juice
1 cup (250 ml) water
1
⁄2 cup (125 ml) dry white wine
1
⁄4 teaspoon (1 ml) kosher salt
1
⁄8 teaspoon (0.5 ml) freshly ground pepper
8 ounces (250 g) large shrimp, peeled and deveined
8 ounces (250 g) bay scallops
16 mussels, rinsed and debearded
1 cup (250 ml) halved cherry tomatoes
1
⁄2 cup (125 ml) peas thawed (if frozen)
2-3 tablespoons (30-45 ml) chopped parsley or cilantro
Crumble saffron threads and stir into hot chicken stock, reserve.
Heat the Cuisinart
™
Electric Wok to 325°F (160°C). Add 1 tablespoon (15 ml) oil
and stir to coat. Stir-fry chicken 1
1
⁄2 minutes or until lightly browned, but not
cooked all the way through. Remove and reserve. Add the chorizo and cook 2
to 3 minutes, add to reserved chicken. Wad up several pieces of paper towels,
and with a pair of kitchen tongs, wipe the surface of the wok to remove any
remaining oil.
Add 2 tablespoons (30 ml) vegetable oil, cook the green pepper and onion for
2 minutes, add garlic and stir 15 seconds. Add rice, and stir 1 minute. Pour
in chicken stock, clam juice, water, wine, add salt and pepper. Bring to a
boil, reduce heat to 200°F (90°C), cover and cook for 10 minutes, adjusting the
temperature to keep mixture at a steady simmer.
Stir in shrimp, scallops, mussels, tomatoes, peas, the reserved chicken and
chorizo. Cover and cook until shrimp is pink and mussels open, about 8 to 10
minutes. Garnish with chopped parsley or cilantro.
Nutritional information per serving:
Calories 400 (17% from fat) • carb. 50g • pro. 29g • fat 7g • sat. fat 2g
• chol. 76mg • sod. 822mg • calc. 86mg • fiber 2g
FAJITA STIR-FRY
Makes 6 servings
1 pound (500 g) flank steak, cut in 3 x 1 x
1
⁄2-inch (7.5 x 2.5 x 1.25 cm)
slices
5 tablespoons (75 ml) beef stock, nonfat, low-sodium, divided
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) soy sauce
1
1
⁄2 teaspoons (7 ml) cornstarch
1 tablespoon (15 ml) vegetable oil
2 red and/or green bell peppers, cored, seeded and cut in
1
⁄4 -inch
(0.5 cm) slices
6 ounces (175 g) onion, cut in
1
⁄4-inch (0.5 cm) half moons
1 tablespoon (15 ml) minced jalapeño pepper
1 tablespoon (15 ml) minced garlic
1
1
⁄2 teaspoons (7 ml) chili powder
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄4 teaspoon (1 ml) freshly ground pepper
1 tablespoon (15 ml) chopped fresh cilantro
Combine flank steak with lime juice, soy sauce, 1 tablespoon (15 ml) stock,
and cornstarch; reserve.
Heat a Cuisinart
™
Electric Wok to 300ºF (150°C), add
1
⁄2 tablespoon (7 ml) veg-
etable oil and stir to coat. Drain any excess liquid from meat, add half of the
beef and cook until nicely browned, 3 to 4 minutes, remove and reserve.
Repeat with
1
⁄2 tablespoon (7 ml) oil and remaining beef.
Reduce heat to 250ºF (120°C), add
1
⁄2 tablespoon (7 ml) oil, add bell peppers
and onion, cook about 3 minutes, add jalapeño and garlic, stir 30 seconds.
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