Classic Roast Chicken; Harissa And Preserved Lemon-Glazed-Salmon - Cuisinart CTOA-130PC2 Instruction And Recipe Booklet

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
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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your salmon routine .