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2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon hot curry powder
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup plain, whole yogurt, whisked well
(this will prevent the sauce from
breaking/curdling when it is cooked)
1 can (14.5 ounces) fire-roasted
crushed tomatoes
1
⁄
3
cup light cream
Cooked rice, for serving
Fresh cilantro, for garnish
1. Pat the chicken dry with paper towels and
season on both sides with 1 teaspoon of salt
and freshly ground black pepper.
2. Put the ghee into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the ghee is hot, start
to brown the chicken, 3 to 4 minutes per
side, dividing it into three batches, to not
overcrowd the pot. Remove and reserve as
you go. Add the onion to the pot and cook
until translucent, 3 to 4 minutes, stirring
occasionally. Add the garlic, ginger, and
serrano chile to the pot and cook until
fragrant and just starting to caramelize,
another 1 to 2 minutes. Add the reserved
chicken and drippings back to the pot.
Mix in the spices and the tomato paste.
Add the whisked yogurt and crushed
tomatoes, and allow mixture to come to a
simmer. Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours,
and press Start. When there are 30 minutes
remaining, open the lid and mix in the cream.
Secure the lid again and continue to cook for
the remaining time.
4. When the tone sounds, open the lid, taste,
and adjust seasoning as desired. Serve over
rice with fresh cilantro.
Nutritional information per serving:
Calories 294 (39% from fat) • carb. 11g • pro. 33g
fat 13g • sat. fat 4g • chol. 140mg • sod. 1092mg
calc. 108mg • fiber 2g
Chicken Adobo
This sweet and tangy dish is a Filipino staple
and it’s super easy to make!
Makes 4 servings
4 whole chicken legs, split
1 teaspoon kosher salt
1 tablespoon neutral oil, such as canola
or grapeseed
¾ cup reduced-sodium soy sauce
½ cup distilled white vinegar
2 teaspoons brown sugar
10 garlic cloves, crushed
3 to 4 serrano chiles, stemmed
and thinly sliced
4 bay leaves
½ teaspoon whole black peppercorns
White rice, for serving
1. Pat the chicken with paper towels and season
with 1 teaspoon salt.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the oil is hot, add half
of the chicken pieces to the pot and brown
on each side, 3 to 5 minutes. Remove and
reserve. Continue with the remaining pieces.
Add the reserved chicken and drippings back
to the pot. Add the remaining ingredients
and allow the mixture to come to a simmer.
Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours and
30 minutes, and press Start.
4. When the tone sounds, press Stop and
carefully open the lid. Transfer the chicken
into a bowl. Select Reduce, the time for 15
minutes, and press Start. Simmer sauce until
it thickens. Discard the bay leaves. Strain,
if desired, to discard peppercorns. Add the
chicken back to the pot with sauce and stir to
coat. Serve over rice.
Nutritional information per serving:
Calories 213 (36% from fat) • carb. 6g • pro. 27g
fat 8g • sat. fat 2g • chol. 104mg • sod. 740mg
calc. 30mg • fiber 1g
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