Black & Decker SC1004D Guide D'utilisation Et D'entretien page 13

JERK CHICKEN
Servings: 4
Ingredients:
5 green onions, cut in 1-inch pieces
3 jalapeño 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, jalapeño 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.
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
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