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38 39
RECIPES RECIPES
TANDOORI CHICKEN
Yield: 6 servings
INGREDIENTS
1 cup Greek yogurt
Juice of 2 lemons
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons honey
12 bone-in skinless chicken thighs
METHOD
1. In a medium sized bowl, combine all
ingredients except for the chicken.
2. Cut three diagonal slits on each chicken
thigh, cutting nearly to the bone.
3. Pour the marinade into a re-sealable
plastic bag; add the chicken and turn to
coat. Refrigerate at least 2 hours or up to
12 hours.
4. Remove the chicken from the bag,
wiping off any excess marinade. Place
the chicken on the broiling rack inserted
into the baking pan.
5. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the ROAST function.
Set the temperature to 375°F (195°C)
with convection turned on and set the
timer for 35 minutes. Press the START/
CANCEL button to activate.
6. When preheating has completed, place
the roasting pan on the wire rack and
roast the chicken for 35 minutes or until
a meat thermometer registers 170˚F
(75˚C) when inserted into the deepest
part of the thigh.
BEEF STEW FOR TWO
Yield: 2 servings
INGREDIENTS
1 pound beef stew meat
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1
⁄3 cup all-purpose flour
½ cup red wine
¼ cup tomato paste
1 14.5-oz can diced tomatoes
½ cup water
1 bay leaf
2 sprigs thyme
METHOD
1. Pat beef dry and season with 1 teaspoon
kosher salt and ½ teaspoon freshly
ground black pepper.
2. Heat oil in a small Dutch oven over
medium-high heat until it shimmers.
Brown meat in 2 batches, about
8 minutes per batch. Transfer to
a platter.
3. Add onion, carrots, and celery to Dutch
oven and cook, stirring occasionally,
until well browned, about 5 minutes.
Add garlic and cook for 1 minute.
4. Sprinkle flour over vegetables and cook,
stirring constantly, for 2 minutes.
5. Stir in wine and tomato paste and
cook 2 minutes or until wine is
mostly evaporated.
6. Add diced tomatoes, water, bay leaf,
and thyme. Scrape any browned bits
from the bottom and sides of the pot
into the liquid.
7. Add beef and any juices from platter
back to the Dutch oven, stirring to
combine. Season with salt and pepper
as needed.
8. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the SLOW COOK
function. Select ‘HI’ for 4 to 6 hours or
‘LO’ for 6 to 8 hours. Press the START/
CANCEL button to activate.
9. When preheating has completed, place
covered Dutch oven on the wire rack
and cook until beef is tender and stew
has thickened.
NOTE
If you don’t have a small Dutch oven
you can also use a pot or skillet
to start the recipe, then transfer
everything to a 1 to 2-quart oven-safe
dish for the slow cook step.
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