Cuisinart CBO-1000 Manuel D’Utilisation

Cuisinart

10

Brown/Sauté

Lemon Chicken with

Rosemary

This dish is definitely for

the lemon lovers out there.

Makes 2 servings
4

bone-in chicken thighs with skin

(about 1 to 1½ pounds), trimmed of

excess visible fat

¾

teaspoon 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

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.

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

A healthier version of the take-out favorite.

Makes 3 to 4 servings
1

tablespoon unsalted butter, divided

2

carrots, peeled and julienned (1-inch

thin strips)

1

cup snow peas, trimmed and cut

into 1-inch pieces

1

garlic clove, finely chopped

1

½-inch piece fresh ginger, peeled

and finely chopped

2

cups cooked jasmine rice, chilled

1

large egg, lightly beaten

½

teaspoon rice vinegar

2

teaspoons sesame oil

1

teaspoon fish sauce

1½

teaspoons soy sauce, reduced

sodium
¼

cup thinly sliced scallions

pinch sea or kosher salt

1

tablespoon 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