Cuisinart CSK-250 Lemon Chicken with Rosemary, Lemon, thinly sliced Chopped rosemary for garnish

5cups hot chicken broth, reduced-sodium large pinch saffron

1pound shrimp, rinsed, peeled and deveined

12littleneck clams

½ cup chopped parsley

½ cup fresh or frozen peas

1half 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 first, 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 • fiber 2g

12

Lemon Chicken with Rosemary

This dish is definitely for the lemon lovers out there.

Makes 8 servings

4pounds 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

3fresh rosemary sprigs

½ cup fresh lemon juice

¾ cup chicken broth, reduced-sodium

1 tablespoon lemon zest

1lemon, 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 flour 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 first 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 • fiber 2g

10ce114829_csk250_recipe.indd 12 6/23/10 3:36:25 PM