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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Curry Chicken with Mango and
Red Pepper
Olive oil
6 chicken thighs, or boneless skinless chicken breasts
1 8-ounce bag of frozen mango chunks, defrosted and drained
1
/
3
cup raisins
1 shallot, thinly sliced
2 red pepper, cored and diced
Fresh ginger root - thinly sliced - 4 slices
2 cloves garlic - crushed
1
/
2
teaspoon curry powder
1 teaspoon cumin
1
/
2
teaspoon whole cloves
3
/
4
cup chicken stock
1 tablespoon cider vinegar
1
/
4
teaspoon cayenne pepper (optional)
Salt and pepper
Fresh cilantro leaves to garnish (optional)
1. Rinse, dry, and season the chicken with salt and pepper.
2. Coat bottom of VersaWare™ stoneware with olive oil, and place on stovetop set
to medium heat. Add the chicken and lightly brown, about 3 minutes per side.
3. Transfer stoneware with chicken to slow cooker heating base and top with
mango chunks, raisins, shallot, and red pepper.
4. Combine remaining ingredients in a bowl, whisk to combine, and pour over
chicken.
5. Cover and cook on High for 3 4 hours or on Low for 6-8 hours.
6. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches,
raisins, and some of the juice onto the chicken and serve. Garnish with cilantro.
Serves 4
Citrus Glazed Cornish Hens
4 Cornish game hens (frozen or fresh)
1 pound packaged stuffi ng mix
1
/
2
cup butter, melted
1
/
4
cup brown sugar
4 tablespoons lime juice
4 tablespoons orange juice
4 teaspoons soy sauce
1 tablespoon raspberry jam
1
/
2
cup chicken broth
1. aw hens if needed. Prepare stuffi ng mix as directed on package and set aside.
2. In VersaWare™ stoneware, mix butter, brown sugar, lime juice, orange juice, soy
sauce and raspberry jam. Cook on stovetop set to low-medium heat until glaze
thickens and is smooth (about 10-15 minutes).
3. Brush hens with glaze and place into stoneware upside down. Pour chicken
broth into bottom of stoneware around hens and place stoneware in slow cooker
heating base.
4. Cover and cook on Low for 6-7 hours or on High for 2-3 hours and
occasionally, about every 1-2 hours, brush hens with glaze from bottom of
stoneware if desired. Remove and serve with stuffi ng.
Serves 6
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