12
5
cups hot chicken broth, reduced-sodium
large pinch saffron
1
pound shrimp, rinsed, peeled and deveined
12
littleneck clams
½
cup chopped parsley
½
cup fresh or frozen peas
1
half 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
Lemon Chicken with Rosemary
This dish is definitely for the lemon lovers out there.
Makes 8 servings
4
pounds 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
3
fresh rosemary sprigs
½
cup fresh lemon juice
¾
cup chicken broth, reduced-sodium
1
tablespoon lemon zest
1
lemon, 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
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