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
(180°C) and add the garlic and onion with the paprika, oregano and ¼
teaspoon (1 ml) 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 (200°C). 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 (180°C). 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 (1.8 kg) bone-in, skinless chicken thighs, trimmed of
excess visible fat
1¼
teaspoons (6.2 ml) kosher salt, divided
¾
teaspoon (3.75 ml) freshly ground black pepper
½
cup (125 ml) unbleached, all-purpose flour
1
teaspoon (5 ml) extra virgin olive oil
3
large onions, halved and sliced
6
garlic cloves, roughly chopped
3
fresh rosemary sprigs
½
cup (125 ml) fresh lemon juice
¾
cup (175 ml) chicken broth, reduced-sodium
1
tablespoon (15 ml) lemon zest
1
lemon, thinly sliced
chopped rosemary for garnish
1. Preheat the Cuisinart
®
GreenGourmet
®
Electric 14-inch (35.5 cm) Skillet to
400°F (200°C).
2. Season the chicken thighs on both sides with 1 teaspoon (5 ml) 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 (180°C). Sauté onions and garlic for 2 to 3 minutes
until softened. Stir in the rosemary sprigs and remaining ¼ teaspoon
(1 ml) 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 (150°C).
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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