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Herb roasted chicken, Hoisin glazed cornish hens – Cuisinart BRK Series User Manual

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2

cups couscous, cooked

2

tablespoons chopped fresh parsley

cups crumbled feta, divided

Line the Cuisinart

Brick Oven’s baking tray

with foil.

Cut one of the peppers into 1-inch strips.

Toss pepper strips, eggplant, tomatoes,

garlic in a mixing bowl with salt, pepper,

and olive oil. Arrange vegetables in one

layer on the prepared baking tray. Place in

oven on a rack in position A and turn on

the broil function to roast vegetables for

about 40 minutes, tossing a few times, or

until vegetables are soft and the skin on the

peppers begins to peel off. Remove from

oven and reserve in a medium-sized bowl.

While the vegetables are roasting, cut the

tops off of the remaining peppers, and

clean out the seeds. Trim the bottom of

the peppers if necessary, so that each one

stands evenly on a plate. Place peppers lying

down on the baking sheet. Once roasted

vegetables are finished, broil peppers in brick

oven for about 10 to 15 minutes, until slightly

blackened but not too soft.

While the peppers are roasting, toss the

reserved vegetables with the basil, couscous,

and 1 cup of feta.

Remove peppers from oven and evenly

divide the couscous/vegetable mixture

among the peppers. Top each stuffed pepper

with 2 tablespoons of feta. Return to brick

oven and broil for 10 minutes, or until feta

has browned slightly.

Serve immediately.

Nutritional information per serving:

Calories 432 (52% from fat) • carb. 36g • pro. 17g • fat

25g • sat. fat 14g • chol. 76mg

• sod. 1548mg • calc. 459mg • fiber 5g

Herb Roasted Chicken

Serves 4 to 6
1

tablespoon olive oil

1

teaspoon dried basil

1

teaspoon dried thyme

1

tablespoon fresh chopped rosemary

1

teaspoon kosher salt

1

teaspoon freshly ground black

pepper

1

lemon, cut in half

1

4 to 4½ pound chicken, rinsed and

patted dry

2

cloves garlic, smashed

Make a paste with the olive oil, dried and

fresh herbs, salt, and pepper by mixing

ingredients together in a small bowl.

Squeeze lemon all over outside and inside

chicken. Stuff the chicken with the lemon

halves and garlic cloves. Rub the herb paste

all over the skin of the chicken.

Preheat Cuisinart

®

Brick Oven to 375˚ on

convection bake or bake setting with a rack

in position A.

Place prepared chicken on baking sheet lined

with parchment paper. Roast for 1 hour 15

minutes to 1 hour 25 minutes in preheated

oven, until the juices run clear when the thigh

is pierced.

Nutritional information per serving

(based on 6 servings):

Calories 232 • (61% from fat) • Carb. 3g • pro. 31g •

fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg

• calc. 42mg • fiber 0g

Hoisin Glazed

Cornish Hens

This marinade is very versatile. Try it brushed

on salmon or chicken pieces and simply

roast in the oven.

Makes 2-4 servings
Glaze:
½

cup hoisin sauce

2

tablespoon honey

2

tablespoon soy sauce

1

tablespoon fresh ginger, finely

chopped

2

cloves fresh garlic, finely chopped

2

cornish game hens, 1- 1¼ pounds

each, rinsed and patted dry

In a mixing bowl stir together, the hoisin,

honey, soy, ginger, and garlic.

Place the hens in a sealable plastic

bag. Pour the marinade into the bag

and refrigerate for at least an hour up to

overnight.

Preheat brick oven to 400°F on the

convection bake or bake setting with a rack

in position A.

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