Moroccan Spiced Baked Chicken

cavity. Squeeze the lemon juice all over the chicken and place the juiced lemon in the cavity. Rub the olive oil on the chicken and sprinkle all over with the dried herbs. Place the fresh herbs in the cavity and tie the legs together with butcher’s twine.

Place chicken on prepared baking pan and bake in preheated oven for 30 minutes. Turn heat down to 350°F and continue to bake for an additional 30 to 40 minutes, or until the internal temperature registers at 160°F for the light meat and 170°F for the dark meat.

Let chicken rest for 15 minutes; carve and serve.

Nutritional information per serving (based on 6 servings):

Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g • chol. 240mg

• sod. 540mg • calc. 57mg • fiber 1g

Makes 4 to 5 servings

1½ pounds mixed chicken parts

1tablespoon extra virgin olive oil

1½ tablespoons fresh lemon juice (about ½ lemon)

¾teaspoon ground cumin

½teaspoon ground cinnamon pinch cayenne

¼teaspoon ground coriander

½teaspoon freshly ground black pepper

1 teaspoon sea or kosher salt

2 shallots, quartered

Preheat Cuisinart® Convection Toaster Oven Broiler to 375°F on the bake setting with rack in position A. Line baking tray with aluminum foil.

Rinse chicken and pat dry with paper towels. Toss in a large mixing bowl with the oil, lemon juice, spices and salt. Lay the shallots on the prepared baking pan and place the chicken on top of the shallots.

Bake for 30 to 40 minutes, depending on the size of the chicken pieces (internal temperature should read 160°F for light meat and 170°F for dark meat).

Nutritional information per serving (based on 5 servings):

Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g • sat. fat 5g • chol. 115mg

• sod. 540mg • calc. 30mg • fiber 0g

Broiled Pork Chops with

Hot Cherry Peppers

Makes 4 servings

4pork chops (each 1½-inch thick)

1 teaspoon sea or kosher salt

1 teaspoon freshly ground black pepper

6 ounces hot cherry peppers (about 4 to 6) 2–3 garlic cloves, smashed

½ medium onion, cut into ½-inch pieces

Rinse pork chops and pat dry with paper towels. Rub chops evenly with salt and pepper. Lay the prepared chops on an aluminum foil-lined baking tray; surround with the cherry peppers, garlic and onion.

Set the rack on position B. Broil pork for about 12 minutes on each side, or until the internal temperature of the meat registers at 145° to 150°F.

Nutritional information per serving:

Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg

• sod. 1400mg • calc. 10mg • fiber 0g