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4. Select AirFry – Nuggets (not frozen) with temperature set to 400°F for 15
minutes, flipping halfway through, cooking until chicken is evenly browned on
both sides.
5. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 191 (22% from fat) • carb. 32g • pro. 20g • fat 5g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 1mg • fiber 1g
Classic Roast Chicken
Simple spices go a long way in this roast chicken recipe.
Makes 4 to 6 servings
1 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil
2 teaspoons herbes de Provence or other dried herbs like
rosemary and thyme
3 garlic cloves, smashed
1. Pat the chicken dry and put onto the Baking/Drip Pan. Sprinkle with salt,
pepper and the juice of half the lemon. Put the other lemon half into the
chicken’s cavity. Drizzle chicken with olive oil. Rub with herbs and garlic
cloves. Put the garlic cloves into the chicken’s cavity with the lemon.
Truss if desired.
2. Put the Baking/Drip Pan with the chicken into rack Position 1. Select Roast
with temperature set to 375°F for 60 minutes. Begin checking at 50 minutes.
Chicken is ready when the internal temperature of the thigh reaches 165°F
to 170°F.
3. Allow chicken to rest for 10 minutes; carve and serve.
Nutritional information per serving (based on 6 servings):
Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g
chol. 230mg • sod. 578mg • calc. 61mg • fiber 1g
Harissa and Preserved Lemon-Glazed Salmon
North African flavors uniquely shine in this glaze, which is sure to kick up
your salmon routine.
Makes 4 servings
1 large, center-cut salmon fillet, about 1½ pounds
2 teaspoons olive oil
Kosher salt, for seasoning
¼ cup honey
2 to 3 teaspoons harissa (depending on desired spice level)
2 teaspoons preserved lemon, finely chopped
Freshly chopped herbs (parsley, cilantro, dill) and lemon
wedges for serving
1. If refrigerated, allow salmon to come to room temperature (at least 20 minutes).
Rinse salmon, pat dry, and rub all over with olive oil. Season both sides with
salt. Place skin-side down on the Baking/Drip Pan.
2. In a small bowl, whisk together honey, harissa (to taste) and preserved lemon.
Pour glaze over salmon, and using a pastry brush or spoon, spread evenly
over flesh.
3. Put the pan into rack Position 1. Select Low and set temperature to 200°F and
time to 45 minutes, checking for doneness at 30 minutes; cooking time varies
depending on thickness of fillet. Salmon is done when opaque and flakes
easily with a fork.
4. Transfer to a platter. Spoon any leftover glaze from pan over fish. Garnish with
freshly chopped herbs and lemon wedges. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 486 (43% from fat) • carb. 17.8g • pro. 48.1g • fat 22.3g • sat. fat 4.3g
chol. 140mg • sod. 137mg • calc. 41.3mg • fiber 0g
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