Black & Decker SC1005SSD Guide D'utilisation Et D'entretien page 12

JERK CHICKEN
Servings: 4
Ingredients:
5 green onions, cut in 1-inch pieces
3 jalapeno peppers, seeded and
cut into 4 pieces
1 large onion, quartered
1 Tbsp . allspice
1 Tbsp . dry mustard
2 tsp . cinnamon
2 tsp . nutmeg
Directions:
Using a food processor or blender, combine green onions, jalapeno peppers,
onion, allspice, dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and
soy sauce . Process to chop and blend well . Coat chicken pieces with mixture
(it will be thick) .
Cover and marinate overnight in the refrigerator .
Place chicken in stoneware pot with marinade . Add chicken broth .
Cover; cook on high for 3 hours .
If desired, serve with rice and cooking sauce .
Tip: for thicker sauce, mix 1–2 Tbsp. of all-purpose flour with a little water, then
add it to the sauce. Stir until the sauce thickens.
MULLED ORANGE CIDER
Servings: 16
Ingredients:
8 cups apple cider
3 cups orange juice
2 sticks cinnamon
½ tsp . allspice
¼ cup packed brown sugar
1 orange, sliced and halved
Directions:
Combine all ingredients in stoneware pot . Stir to mix thoroughly .
Cover and cook on high for 3 hours .
Garnish with orange slices .
12
½ tsp . ground pepper
2 Tbsp . Balasmic Vinegar
2 Tbsp . soy sauce
1 chicken ( 3–3 .5 lbs), cut up with
the skin removed
1 can (14 .5 oz) chicken broth