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Recipes
12
Moroccan Chicken
Serves 4 - 6
• 3 – 4 lbs. chicken thighs/drumsticks.
• 1 tablespoon coconut oil (or vegetable oil)
• 1 tablespoon cumin
• 1 tablespoon turmeric
• 1 tablespoon cinnamon
• 1 tablespoon cayenne pepper, crushed
• 4 cloves fresh garlic, minced
• 2 onions, chopped
• 3 tablespoons fresh ginger, grated
• 2 teaspoons Kosher salt, or more to taste
• 2 cups chicken broth
• 1 cup dried apricots, roughly chopped
• 1/2 cup craisins (or raisins)
• 3 small sweet potatoes, chopped
1. Combine cumin, turmeric, cinnamon, cayenne, and minced garlic (and optional) in a small
bowl. Set aside.
2. In a large skillet, brown chicken pieces over medium heat, about 3 to 4 minutes on each side.
3. Remove chicken and place into stoneware pot.
4. Sauté onions in the skillet for 3 to 4 minutes. Add spice mixture and oil and continue to stir
for another 30 seconds.
5. Add chicken broth, ginger, and salt to skillet. Mix well; scrape the brown bits to deglaze
skillet. Pour over chicken.
6. Add cover. Press SELECT button until 4hr. HIGH or 8hr. LOW indicator light illuminates.
7. Add the dried apricots, craisins and chopped sweet potatoes halfway through cook time.
Italian Turkey Meatballs with Quinoa
These healthy meatballs are the most tender, juicy Italian Turkey Meatballs you will ever try.
Serve warm over sautéed spiralized zucchini, whole wheat/white pasta, quinoa, or polenta.
Make meatball subs or serve alone as an appetizer.
Makes 26 – 30 meatballs
• 1/3 cup milk, full fat or non-fat
• 3 large eggs
• 1-1/2 lbs. lean ground turkey
• 3/4 lb. (12 oz.) sweet Italian turkey sausage
• 1 cup cooked quinoa
• 1/2 cup nely shredded Italian style cheese,
plus additional for serving
• 1/2 cup nely chopped fresh basil
• 1 1/2 teaspoons kosher salt
• 2 tablespoons cayenne pepper
• 2 tablespoons garlic salt
• 4 cups homemade or prepared
tomatopasta sauce
1. In a large mixing bowl, whisk milk and eggs.
2. Remove casings from the sausage. Use your hands to crumble the sausage into tiny pieces and
add to the milk mixture. Add the remaining ingredients.
3. Lightly mix with a fork or your ngers, until combined. Do not overwork the meat.
4. Use a scoop to create evenly shaped 1-1/2-in. balls.
5. Place balls on a tray or at container and refrigerate for 30 minutes.
6. Preheat oven to 400°F and bake the meatballs for 3 to 5 minutes, then ip. Meatballs should be
lightly browned, but not cooked through.
7. Arrange a layer of meatballs over the bottom of the Slow Cooker, pour over half the sauce. Stack
remaining meatballs and add the rest of the sauce.
8. Add cover. Press SELECT button until 4hr. HIGH or 8hr. LOW indicator light illuminates.
9. Cook on HIGH for 2 hours or LOW for 4 hours, until the meatballs are cooked through and reach
an internal temperature of 160°F.
17188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 1217188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 12 2020-09-02 2:40 PM2020-09-02 2:40 PM
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