Sunbeam 08EM1 - Manual (Page 20)

37
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
38
This recipe is ideal for using
the Dual Cycle Mode. This recipe is ideal for
using the Auto Cook Mode.
Main Courses
Poultry:
Curry Chicken with Peaches and Raisins*
8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and pepper
4 peaches, skinned and sliced into
1 / 4 -inch slices, reserving 6 slices for garnish
(or 2 cups frozen sliced unsweetened peaches, with 6 slices reserved
for garnish)**
2 / 3 cup raisins, chopped, OR 2 / 3 cup currants, whole
2 shallots, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh ginger root, grated
4 cloves of garlic, crushed
1 teaspoon curry
2 teaspoons cumin
1 teaspoon whole cloves
1 / 2 cup chicken stock
2 tablespoons cider vinegar
1 / 2 teaspoon cayenne pepper (optional)
Salt and pepper
Lemon juice
*If making this dish during a season that fresh peaches are not available,
unsweetened frozen peeled sliced peaches can also be used. Thaw peaches
before using or extend the cooking time if using peaches straight from the
freezer.
** To skin a peach, use a peeler OR make an “x” at the bottom of the peach
with a knife, submerge the peach into simmering water for 10-20 seconds.
Cool under running water or in an ice water bath. When cool enough to
handle, use paring knife to peel away skin.
Recipe continued on next page.
Main Courses
Poultry:
Chicken with Shallots and White Wine
8-10 boneless, skinless chicken thighs, rinsed, dried and seasoned with salt
and pepper
4 large Yukon Gold potatoes, cut into
3 / 4 - 1 inch cubes
10 ounces Spanish green olives (pit in), drained and rinsed*
12 shallots, skinned and sliced in
1 / 2 (across the shallot)
8 sprigs of fresh tarragon or 2 tablespoons dried tarragon
8 cloves of garlic, crushed
3 / 4 cup white wine
3 / 4 cup chicken stock
1 1 / 2 tablespoons Dijon mustard
Salt and pepper
*If using pitted olives, add to stoneware in the final hour of cooking.
1. Add chicken, shallots, olives, and tarragon to stoneware.
2. Combine all remaining ingredients except Dijon mustard. Whisk to
blend and pour into stoneware.
3. Cover; cook on LOW for 6 hours or on HIGH for 4 hours, turning once or
twice if possible to ensure even cooking.
4. Once shallots have softened, transfer chicken, shallots, olives, and
potatoes to a serving dish and cover to keep WARM.
5. Set slow cooker to HIGH, whisk in the Dijon mustard and continue to
cook for 15 minutes, allowing the broth to simmer.
6. Adjust seasoning, pour broth over chicken, shallots, olives, and potatoes
and serve.
Serves 4
6 QT Smart-Set 08EM1.indd Sec1:37-Sec1:38 6 QT Smart-Set 08EM1.indd Sec1:37-Sec1:38 4/17/08 6:21:22 PM 4/17/08 6:21:22 PM