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This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
30
This recipe is ideal for using
the Dual Cycle Mode.
This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Poultry:
Mediterranean Memories
Non-stick cooking spray
1 bulb fennel (about 1-1
1
/
4
pounds), trimmed, quartered, and sliced;
reserve
some ‘fennel fronds’ for garnish, if desired
1 large onion, chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt - divided usage
1 teaspoon coarsely ground black pepper - divided usage
8 boneless, skinless chicken thighs, all visible fat removed (about 1
1
/
3
pounds)
2 14-ounce cans chicken broth
1 cup orzo
1 6-ounce bag of baby spinach (about 4 cups)
1
/
3
cup coarsely shredded Asiago cheese
1. Lightly spray stoneware with cooking spray. Place fennel, onion, carrot,
and garlic in stoneware; stir in about half of the salt and pepper; spread
mixture evenly over bottom of stoneware.
2. With kitchen shears or knife, cut each chicken thigh into 4-6 pieces.
Season chicken chunks with remaining salt and pepper. Place chicken
atop fennel/onion mixture. Pour chicken broth over top.
3. Cover; cook on HIGH for 1 hour and then on LOW for 2 hours.
4. Stir in orzo; cover and cook on LOW for 1
1
/
2
hours more. Check to see if
orzo and chicken are tender; if necessary cook about 30 minutes longer.
5. Place spinach atop chicken/orzo mixture; do not stir. Cover and continue
to cook on LOW for 10 to 15 minutes. Turn off heat. Stir spinach into
chicken/orzo mixture. If desired, garnish with some of the reserved
feathery fennel fronds. Top each serving with Asiago cheese.
Serves 6-8
Main Courses
Poultry:
Three Bean Turkey Chili
Olive oil
1 pound ground turkey
1 small onion, chopped
1 28-ounce can diced tomatoes, undrained
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1 4-ounce can chopped mild green chilies
1-2 tablespoons chili powder
1. Cook turkey and onion in medium skillet coated with olive oil over
medium- heat, stirring to break up meat, until turkey is no longer pink.
2. Drain; place turkey mixture into the stoneware.
3. Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder;
mix well.
4. Cover; cook on LOW for 6-8 hours or on HIGH for 5-7 hours.
Serves 6-8
6 QT Smart-Set 08EM1.indd Sec1:29-Sec1:306 QT Smart-Set 08EM1.indd Sec1:29-Sec1:30 4/17/08 6:21:21 PM4/17/08 6:21:21 PM