Cuisinart CBO-1000 manual Brown/Sauté, Lemon Chicken with Rosemary, Vegetable Fried Rice

chopped rosemary for garnish

1. Fit the Cuisinart® Oven Central™ with the baking pan if desired. Preheat to 450ºF with both the top and bottom heating elements on.

2. Season the chicken thighs on both sides with ½ teaspoon of salt and all of the pepper. Dredge the chicken thighs in flour to coat lightly. Heat the olive oil in the baking pan; once hot, add chicken and brown on both sides, about 4 to 6 minutes per side. Remove and reserve.

3. Reduce heat to 350ºF. Sauté onion and garlic for 4 to 6 minutes until softened. Stir in the rosemary sprig and remaining ¼ teaspoon of salt. Add the lemon juice, scraping up any brown bits that remain on the cooking surface with a wooden spoon. Add the chicken broth and lemon zest and bring to a boil.

4. Nestle the browned chicken thighs in the onion mixture. Place lemon slices on top of the chicken. Reduce heat to 250ºF. Close the oven and cook until thighs are very tender, about 1 hour.

5. Garnish with rosemary; serve in shallow bowls with rice or mashed potatoes.

Brown/Sauté

Lemon Chicken with

Rosemary

This dish is definitely for the lemon lovers out there.

Makes 2 servings

4bone-in chicken thighs with skin (about 1 to 1½ pounds), trimmed of excess visible fat

¾teaspoon kosher salt, divided

¼ teaspoon freshly ground black pepper

2 tablespoons unbleached, all- purpose flour

1 teaspoon extra virgin olive oil

1 medium onion, halved and sliced

1 garlic clove, roughly chopped

1 fresh rosemary sprig

2 tablespoons fresh lemon juice

½ cup chicken broth, reduced-sodium

1 teaspoon lemon zest

4 thin lemon slices, about ½ lemon

Nutritional information per serving:

Calories: 237 (60% from fat) • carb. 6g • pro. 17g

•fat 16g • sat. fat 4g • chol. 79mg • sod. 440mg

•calc. 20mg • fiber 1g

Vegetable Fried Rice

Ahealthier version of the take-out favorite. Makes 3 to 4 servings

1tablespoon unsalted butter, divided

2carrots, peeled and julienned (1-inch thin strips)

1cup snow peas, trimmed and cut into 1-inch pieces

1 garlic clove, finely chopped

1½-inch piece fresh ginger, peeled and finely chopped

2cups cooked jasmine rice, chilled

1large egg, lightly beaten

½ teaspoon rice vinegar

2teaspoons sesame oil

1teaspoon fish sauce

1½ teaspoons soy sauce, reduced sodium

¼ cup thinly sliced scallions pinch sea or kosher salt

1tablespoon chopped fresh cilantro

1.Fit the Cuisinart® Oven Central™ with baking pan if desired. Preheat to 350ºF with the top element off.

2.Once pan is hot, add 1 teaspoon of butter, swirling pan to cover the cooking surface evenly. Add carrots, snow peas, garlic and ginger. Sauté until bright and still crisp, about 1½ to 2 minutes. Carefully remove and reserve.

3.Add the remaining butter. Once melted, add the rice; stir-fry, allowing rice to sit about 45 seconds between stirs, until rice has just browned, about 3 to 5 minutes.

4.Push rice to one side of the pan. Add egg and let it cover half of the pan, being sure not to let it touch the rice. Cook egg, breaking up with a spatula while cooking. Once egg has cooked, mix with rice.

5.Turn off heat; stir in reserved vegetables and the remaining ingredients. Taste and adjust seasoning accordingly.

Nutritional information per serving

(based on 4 servings):

Calories: 249 (23% from fat) • carb. 43g • pro. 5g

•fat 6g • sat. fat 3g • chol. 54mg • sod. 214mg

•calc. 38mg • fiber 2g

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