Cuisinart Cook and Hold Spécifications télécharger pdf (Page 22)

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3 garlic cloves, peeled and finely

chopped

1 fresh rosemary sprig

¼ cup (60ml) fresh lemon juice

½ cup (125ml) chicken broth, low

sodium

1 teaspoon (5ml) lemon zest

6 thin slices lemon

chopped rosemary for garnish

(optional)

1. Put the oil into the cooking pot of the

Multicooker set to Brown/Sauté at 400°F

(200ºC).

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 lightly coat.

3. Once unit has preheated, put the

chicken, skin side down, into the cooking

pot. Brown on both sides, about 10

minutes per side. Remove and reserve.

4. Reduce heat to 350°F (180ºC). Sauté

onion and garlic for 4 to 5 minutes until

softened.

Stir in the rosemary sprig and remaining

½ teaspoon of salt. Add the lemon juice,

scraping up any brown bits that may

remain on the cooking surface with a

wooden spoon. Let juice come to a boil

and reduce by half, about 30 seconds.

Add the chicken broth and lemon zest

and let come to

a boil.

5. Nestle the browned chicken thighs in

the onion mixture. Place lemon slices on

top of the chicken.

6. Switch unit to Slow Cook on Low for

5 hours. Cover and cook until thighs are

very tender.

7. When time has expired, unit will switch

to Keep Warm. Garnish with the chopped

rosemary if desired. Serve immediately in

shallow bowls with rice or mashed

potatoes.

Nutritional information per serving:

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Pulled Pork

A great component to any game day spread

– be it sliders, tacos or on top of white rice.

Settings: Brown/Sauté

Slow Cook

Makes 8 to 12 servings

Dry Barbecue Rub:

¼ cup (60ml) packed light brown sugar

3 tablespoons (45ml) chili powder

2 teaspoons (10ml) Cajun seasoning

1 teaspoon (5ml) smoked paprika

1 teaspoon (5ml) kosher salt

1 teaspoon (5ml) freshly ground black

pepper

5 to 6 pounds (2.3-2.7kg) whole pork

shoulder (bone-in)

Barbecue Sauce:

1 teaspoon (5ml) olive oil

1 medium onion, peeled and sliced

6 garlic cloves, peeled and finely

chopped

1 teaspoon (5ml) Worcestershire

sauce

1 cup (250ml) chicken broth, reduced

sodium

½ cup (125ml) chili sauce (such as

Heinz)

¼ cup (60ml) cider vinegar

¼ cup (60ml) molasses

2 tablespoons (30ml) tomato paste

1 tablespoon (15ml) light brown sugar

1 teaspoon (5ml) instant espresso

powder

1. Mix the rub ingredients together in a

small bowl. Rub all over the pork

shoulder and allow to marinate in a large

baking pan or

in a 2-gallon (7.6L) resealable bag in the

refrigerator overnight.

2. After the pork has marinated, put the

oil in the cooking pot of the Multicooker

set to Brown/Sauté at 400°F (200ºC).

Once unit has preheated, brown the pork

well on all sides, about 3 to 4 minutes

per side. Remove

and reserve.

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