Chicken with
Three Peppers
The combination of hot and sweet peppers
with olives makes this delicious chicken
dish burst with flavour.
Settings: Brown/Sauté
Slow Cook
Makes 4 to 6 servings
6 chicken thighs, any excess fat
trimmed, about 3 pounds (1.5 Kg)
¾ teaspoon (3.75 ml) kosher salt
¼ teaspoon (1 ml) ground black
pepper
1 teaspoon (5 ml) olive oil
3 to 4 Italian chicken sausages, about
9 to 12 ounces (0.26 to 0.35 L),
cut into ½-inch (12.5 mm) slices
1 medium yellow onion, finely
diced
1 small red bell pepper, about
5 ounces (145 g), cut into ½-inch
(12.5 mm) dice
1 small yellow bell pepper, about
5 ounces (145 g), cut into ½-inch
(12.5 mm) dice
1 small orange bell pepper, about
5 ounces (145 g), cut into ½-inch
(12.5 mm) dice
1
/
3
cup (75 ml) dry white wine
1¼ cups (300 ml) chopped hot and
sweet cherry peppers, seeds
removed
¾ cup (175 ml)
green Italian olives
(like Cerignola)
1. Sprinkle the chicken thighs on both
sides with salt and pepper.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and set to
Brown/Sauté at 400°F (200°C). Once
unit is heated, put thighs into the
cooking pot skin side down. Brown well,
about 6 to 8 minutes per side. Chicken
will release from the pot once it has
browned. Remove thighs and reserve.
3.
Add sausages and sauté until brown,
about 6 to 8 minutes. Remove and
reserve.
4. Add onion and all bell peppers to the
cooking pot. Sauté until soft, about
5 minutes.
5. Stir in white wine, scraping any brown
bits on bottom of pot with wooden
spoon. Let liquid come to a boil and
reduce by half.
6. Place chicken thighs back into cooking
pot, along with cherry peppers and
olives.
7. Cover unit and switch to Slow Cook on
Low for 6 hours.
8.
Once time has expired, unit will
automatically switch to Keep Warm.
Nutritional information per serving (1 cup [250 ml]):
Calories 432 (38% from fat) • carb. 9g • pro. 53g
• fat 18g • sat. fat 3g • chol. 220mg • sod. 933mg
• calc. 39 mg • fiber 1g
Steak and Roast Rub
Steak rub can be purchased pre-made,
but it is simple to make your own.
Makes about ¼ cup (60 ml)
2 tablespoons (30 ml) coarse sea
salt
1 tablespoon (15 ml) black
peppercorns
½ tablespoon (7 ml) whole
coriander
½ tablespoon (7 ml) dill seed
2 teaspoons (10 ml) ancho chili
powder
2 teaspoons (10 ml) garlic powder
1. Put all spices into the Cuisinart
®
Spice
Grinder. Pulse to chop and blend, about
10 to 12 pulses.
2. Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
Rib-Eye Roast
We love using a homemade rub, any store
bought one will do. You can even use salt,
pepper and fresh herbs.
Setting: Roast
Makes 12 to 15 servings
1 boneless rib-eye roast, tied
(about 4 pounds [1.8 Kg])
2 tablespoons (30 ml) olive oil
3 tablespoons (45 ml) steak and
roast rub (previous recipe)
1. Rub roast all over with the olive oil and
the rub. Place in a stainless steel mixing
bowl or a sealable plastic bag to
marinate in the refrigerator for at least
3 hours and up to overnight.
2. Insert the roasting rack into the cooking
pot of the Cuisinart
®
Multicooker and
put the marinated roast on top. Set to
Roast at 425°F (220°C) for 1½ hours.
Check the roast after 1 hour and 10
minutes – the internal temperature
should read 130°F (55°C) for medium
rare. Let meat rest 10 to 15 minutes
before slicing.
*Note: If you have the time, we
recommend browning the ribeye prior
to roasting. Do this on Brown/Sauté at
400°F (200°C) before roasting.
Nutritional information per serving
(based on 15 servings):
Calories 192 (27% from fat) • carb. 0g • pro. 33g
• fat 5g • sat. fat 2g • chol. 94mg • sod. 538mg
• calc. 10mg • fiber 0g
