Bedienungsanleitung Cuisinart MSC-800 Series (Seite 17 von 32) (Englisch)

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Herb Roasted Chicken with

Roasted Root Vegetables

A delicious all-in-one-pot meal.

Setting: Roast

Makes 3 to 4 servings

1 large

carrot, cut into 1-inch sliced rounds

1 pound yam or sweet potato, cut into

½-inch sliced rounds

1 small rutabaga (about 12 ounces),

cut into 1-inch slices

½ large fennel bulb (or 1 small bulb),

fronds removed, cut into ½-inch

lengthwise slices

1 medium red potato, cut into ½-inch

sliced rounds

1 celery stalk, sliced

1 teaspoon kosher salt, divided

teaspoon freshly ground black pepper,

divided

3 fresh rosemary sprigs, divided

3 fresh thyme sprigs, divided

2 tablespoons extra virgin olive oil,

divided

nonstick cooking spray

1 4-pound chicken

1. Toss together the carrot, yam, rutabaga, fennel,

potato, celery, ½ teaspoon salt, ¼ teaspoon

pepper, 1 sprig each rosemary and thyme,

and ½ tablespoon of the olive oil in a large

mixing bowl.

2. Spray the roasting rack and put into the cooking

pot of the Cuisinart

Multicooker. Scatter the

vegetables evenly on the rack. Season the

chicken with the remaining salt and pepper. Coat

the outside of the bird with the remaining olive

oil and put the remaining herbs into the cavity of

the bird. Tie the legs of the chicken together with

butcher’s twine if desired. Put chicken on top of

the bed of vegetables and cover.

3. Set the unit to Roast at 400°F. Roast for about

1 hour 15 minutes, until juices run clear on

the chicken when pierced or when internal

temperature reaches 165°F and the vegetables

are tender and browned.

4. Remove chicken and let rest for about 5 to 10

minutes. Cut chicken into 8 pieces to serve with

the vegetables.

*Note: If you have the time, brown the back of the

chicken prior to roasting. Do this on Brown/Sauté

at 400°F before roasting.

Nutritional information per serving (1 cup):

Calories 503 (24% from fat) • carb. 44g • pro. 52g

• fat 14g • sat. fat 3g • chol. 147mg • sod. 808mg

• calc. 159mg • fiber 7g

Chicken with Three Peppers

The combination of hot and sweet peppers

with olives makes this delicious chicken

dish burst with flavor.

Settings: Brown/Sauté Slow Cook

Makes 4 to 6 servings

6 chicken thighs, any excess fat

trimmed, about 3 pounds

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

1 teaspoon olive oil

3 to 4 Italian chicken sausages, about 9 to

12 ounces, cut into ½-inch slices

1 medium yellow onion, finely diced

1 small red bell pepper, about

5 ounces, cut into ½-inch dice

1 small yellow bell pepper, about

5 ounces, cut into ½-inch dice

1 small orange bell pepper, about

5 ounces, cut into ½-inch dice

cup dry white wine

1¼ cups chopped hot and sweet cherry

peppers, seeds removed

¾ cup

green Italian olives (like Cerignola)

1. Sprinkle the chicken thighs on both sides

with salt and pepper.

2. Put the oil into the cooking pot of the

Cuisinart

Multicooker and set to Brown/

Sauté at 400°F. Once unit is heated, put

thighs into the cooking pot skin side down.

Brown well, about 6 to 8 minutes per side.

Chicken will release from the pot once it has

browned. Remove thighs and reserve.

Add sausages and sauté until brown, about

6 to 8 minutes. Remove and reserve.

4. Add onion and all bell peppers to the cooking

pot. Sauté until soft, about 5 minutes.

5. Stir in white wine, scraping any brown bits

on bottom of pot with wooden spoon. Let

liquid come to a boil and reduce by half.

6. Place chicken thighs back into cooking pot,

along with cherry peppers and olives.

7. Cover unit and switch to Slow Cook on Low

for 6 hours.

Once time has expired, unit will automatically

switch to Keep Warm.

Nutritional information per serving (1 cup):

Calories 432 (38% from fat) • carb. 9g • pro. 53g

• fat 18g • sat. fat 3g • chol. 220mg • sod. 933mg

• calc. 39 mg • fiber 1g

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