Garlic and Citrus Chicken

Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 50 min
Level:
Easy
Serves:
6 servings

Ingredients
• 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
• Salt and freshly ground black pepper
• 1 orange, quartered
• 1 lemon, quartered
• 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1/4 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano leaves
• Kitchen string or butcher twine

Directions
Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the
orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help
hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the
pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to
the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice,
lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of
the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the
chicken until an instant-read meat thermometer inserted into the innermost part of the
thigh registers 170 degrees F, basting occasionally with the juice mixture and adding
broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil
while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and
simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-
cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce.
Serve the chicken with the pan sauce.

Chicken and Orzo Frittata

Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
• 3/4 cup orzo pasta
• 6 eggs
• 1/3 cup whole milk ricotta
• 1/4 cup creme fraiche
• 2 cooked chicken breasts, cubed (about 2 cups)
• 4 scallions, chopped
 • 1/4 cup chopped Italian flat-leaf parsley
• 1/3 cup diced roasted red bell peppers
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions
Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until
tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are
beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions,
parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler.
Place the pan under the broiler until golden on top, about 5 minutes. Remove from the
oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Spicy Chicken
Recipe courtesy Giada De Laurentiis

Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 servings

Ingredients
• 4 chicken thighs with skin and bones
• 2 chicken breasts with skin and bones, halved crosswise
• Salt and freshly ground black pepper
• 3 tablespoons Chili Oil, recipe follows
• 1 tablespoon minced garlic
• 1/2 cup kalamata olives, pitted, coarsely chopped
• 1/2 cup pitted, coarsely chopped green olives
 • 4 tablespoons chopped fresh Italian parsley leaves
• 1 1/2 tablespoons drained capers
• 2/3 cup dry white wine

Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over
medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per
side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley
and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and
simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the
remaining 1 tablespoon of parsley and serve.

Chili Oil:

2 cups olive oil

4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low
heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper
flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

Inactive Prep Time: 2 hours

Chicken Carbonara
Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
22 min
Level:
Easy
Serves:
6 servings

Ingredients
• 2 teaspoons olive oil
• 4 ounces thinly sliced pancetta, chopped
• 2 teaspoons minced garlic
• 2 1/2 cups whipping cream
• 1 cup freshly grated Parmesan
• 8 large egg yolks
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• Salt
• 1 pound spaghetti
• 4 cups coarsely shredded chicken (from 1 roasted chicken)
• Freshly ground black pepper
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon finely grated lemon peel

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic
and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti
and cook until it is just tender but still firm to the bite, stirring occasionally, about 10
minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti
and the cream mixture and toss over medium-low heat until the chicken is heated through
and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end
up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the
pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving
bowl. Sprinkle the walnuts and lemon zest over, and serve.

Chicken Cacciatore
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 servings

Ingredients
• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken
pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken
pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken
does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until
the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and
simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth,
capers and oregano. Return the chicken pieces to the pan and turn them to coat in the
sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the
chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for
the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens
slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce
over the chicken, then sprinkle with the basil and serve.

Linguine with Chicken Ragu

Recipe courtesy Giada De Laurentiis

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
6 servings

Ingredients
• 2 tablespoons olive oil
• 6 boneless skinless chicken thighs, finely chopped
• Salt and freshly ground pepper
• 1/2 cup finely chopped shallots
• 1 tablespoon minced garlic
• 2/3 cup dry white wine
• 2 teaspoons finely chopped fresh rosemary leaves
• 4 cups Marinara Sauce, recipe follows
• 1 pound linguine
• 1/2 cup freshly grated Parmesan

Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with
salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10
minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine
and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and
mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low
and simmer gently until the flavors blend, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al
dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to
moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic
and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and
1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10
minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the
sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with
more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and
refrigerate. Rewarm over medium heat before using.)

Yield: 2 quarts

Chicken Tetrazzini
Recipe courtesy Giada De Laurentiis

Prep Time:
35 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 0 min
Level:
Intermediate
Serves:
6 to 8 servings

Ingredients
• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/3 cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine
• 3/4 cup frozen peas
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan
• 1/4 cup dried Italian-style breadcrumbs

Directions
Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon

each of butter and oil in a deep large nonstick frying pan over medium-high heat.
Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the
hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size
pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms
and saute over medium-high heat until the liquid from the mushrooms evaporates and the
mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and
saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it
evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the
chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and
whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons
salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a
boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10
minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but
still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine,
sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and
the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs
in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the
remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the
sauce bubbles, about 25 minutes.

Fresh Fettuccine with Roasted Chicken

and Broccoli Rabe
Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
• 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces
• 1 (9-ounce) container fresh fettuccine pasta
• 1 (14-ounce) can reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 3 cups shredded roasted chicken (from 1 roasted chicken)
• 3/4 cup freshly grated Parmesan
• 1/2 cup pine nuts, toasted
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
 • Salt and freshly ground black pepper

Directions
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-
tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice
water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot
of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of
cooking liquid.

Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over
medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken
and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken
broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and
lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to
moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and
serve. Sprinkle with the remaining Parmesan and serve.

Chicken Florentine Style

Recipe courtesy Giada De Laurentiis

Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 servings

Ingredients
• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons shallots, sliced
• 1 tablespoon chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream
• 1 tablespoon chopped fresh Italian parsley
 • 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Directions
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly.
Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over
medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer
the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and
garlic and saute until the shallots are translucent, stirring to scrape up any browned bits
on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-
high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil
until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season
the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to
the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over
medium heat. Add the spinach and saute until heated through. Season the spinach, to
taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the
spinach. Pour the sauce over and serve.

Salmon in Lemon Brodetto with Pea

Puree
Recipe courtesy Giada De Laurentiis

Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
15 min
Level:
Intermediate
Serves:
4 servings
Ingredients
Lemon Brodetto:

• 2 tablespoons olive oil

• 1 shallot, diced
• 2 lemons, juiced
• 1 lemon, zested
• 2 cups chicken broth
• 1 tablespoon chopped fresh mint leaves

Pea Puree:

• 2 cups frozen peas, thawed (about 10 ounces)

• 1/4 cup fresh mint leaves
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan

Salmon:

• 1/4 cup olive oil

• 4 (4 to 6-ounce) pieces salmon
• Kosher salt
• Freshly ground black pepper

Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium
heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest,
and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food
processor and puree. With the machine running, add the olive oil in a steady drizzle.
Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season
the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about
4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare,
about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide
between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each
bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Raffy's Turkey Sausage and Chestnut

Stuffing
Recipe courtesy Giada De Laurentiis

Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
25 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed
• 1/4 cup dry white wine
• 1 (6-ounce) bag dried cranberries
• 1/2 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1 pound sweet Italian turkey sausage, meat removed from casing
• 8 ounce jar steamed whole chestnuts, roughly chopped
• 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
• Pinch red pepper flakes
• 1 cup canned chicken stock
• 1 cup freshly grated Parmesan
Directions
Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a
medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and
pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage
meat and break up with a wooden spoon and cook until browned and cooked through,
approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts,
the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2-
inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place
in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Lemon-Basil Potatoes
Recipe courtesy Giada De Laurentiis, 2008

Prep Time:
3 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Serves:
4 servings

Ingredients
• 16 baby new potatoes, halved
• 2 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus 2 teaspoons
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon lemon zest
• 1/4 cup chopped fresh basil leaves
Directions
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt,
and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high
heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add
the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining
chopped basil.

Baked Orzo with Fontina and Peas

Recipe courtesy Giada De Laurentiis

Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
30 min
Level:
Easy
Serves:
6 to 8 servings

Ingredients
• 4 cups chicken broth
• 1 pound orzo pasta
• 3 tablespoons butter, plus more to grease the baking dish
• 1 onion, chopped
• 8 ounces mushrooms, sliced
• 1 cup Marsala wine
• 1/2 cup heavy cream
• 4 ounces shredded fontina cheese (about 1 cup)
• 4 ounces diced fresh mozzarella cheese (about 1 cup)
• 1 cup frozen peas, thawed
• 1/2 teaspoon salt
 • 1/2 teaspoons freshly ground black pepper
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 teaspoon dried thyme

Directions
Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the
orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a
large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and
saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the
mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the
Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has
reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large
bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour
the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the
bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Mediterranean Salad
Recipe courtesy Giada De Laurentiis

Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
10 min
Level:
Easy
Serves:
6 servings
Ingredients
• 3 tablespoons extra-virgin olive oil, plus 1/4 cup
• 2 cloves garlic, minced
• 1 (1-pound) box Israeli couscous (or any small pasta)
• 3 cups chicken stock
• 2 lemons, juiced
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh mint leaves
• 1/4 cup dried cranberries
• 1/4 cup slivered almonds, toasted

Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the
garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly
browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1
lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is
tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the
couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon
juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and
almonds. Toss to combine and serve.

Cheese Tortellini in Light Broth

Recipe courtesy Giada De Laurentiis

Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
8 servings
Ingredients
• 8 cups low-salt chicken broth
• Freshly ground black pepper
• 2 (9-ounce) packages refrigerated cheese tortellini
• 2 tablespoons chopped fresh Italian parsley leaves

Directions
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat.
Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until
al dente, about 7 minutes.

Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan crisps and
serve.

Parmesan Crisps:

1/2 cup grated Parmesan

Preheat oven to 400 degrees F.

Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet
and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the
remaining cheese, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

Yield: 8 to 10 crisps

Risotto al Salto
Recipe courtesy Giada De Laurentiis

Prep Time:
5 min
Inactive Prep Time:
 hr min
Cook Time:
6 min
Level:
Easy
Serves:
1 serving

Ingredients
• Olive oil flavored cooking spray
• 1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
• 1 to 2 tablespoons grated Parmesan

Directions
Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the
risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is
golden brown on the bottom and set around the edges. Use a spatula to turn the risotto
patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle
Parmesan on top and serve.

Mushroom Risotto with Peas:

8 cups canned low-salt chicken broth

1/2-ounce dried porcini mushrooms

1/4 cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped

2 garlic cloves, minced

1 1/2 cups Arborio rice or short-grain white rice

2/3 cup dry white wine

3/4 cup frozen peas, thawed

2/3 cup grated Parmesan

Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms.
Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over
very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the
onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic.
Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the
mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices
evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the
wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot
broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3
minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding
more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8
cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to
taste.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 1 hour

Orzo with Sausage, Peppers and

Tomatoes
Recipe courtesy Giada De Laurentiis, 2008

Prep Time:
10 min
Inactive Prep Time:
20 min
Cook Time:
10 min
Level:
Serves:
4 to 6 servings
Ingredients
• 1 red bell pepper
• 1 orange bell pepper
• 1 pound orzo pasta
• 3 cups chicken stock
• 3 cups water
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 7 ounces (2 links) mild Italian turkey sausage, casings removed
• 1 clove garlic, minced
• 2 plum tomatoes, chopped
• 1/4 teaspoon red pepper flakes, optional
• 2 tablespoons chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 1/2 cup ricotta salata cheese, crumbled

Directions
Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the
skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a
baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a
medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20
minutes. Under running water, peel away the charred skin from the peppers. Pat the
peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into
1/4-inch thick slices. Set aside.

In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high
heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally,
about 8 to 10 minutes.

While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the
turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook
for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook
until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large
serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt
and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid,
if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining
parsley. Serve.
Butter Chicken (Indian Chicken in
Tomato Cream Sauce)
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion
Books, 2003

A rotisserie chicken stands in quite well for the original tandoori chicken in this version
of the simple north Indian dish. In just a few simple steps with a handful of spices, an
ordinary chicken become an exotic, family-pleasing meal with a richly spiced sauce that
melds right into the chicken. The dish is done when the meat is ? as Indian cookbook
author Julie Sahni describes it ? "meltingly tender." Serve with spinach, quickly cooked
in oil and garlic to complete the meal.

Prep Time:
5 min
Inactive Prep Time:
0 min
Cook Time:
30 min
Level:
Easy
Serves:
4 servings

Ingredients
Spice Blend:

• 1 tablespoon garam masala seasoning

• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne

Sauce:

• 3 tablespoons butter
• 1 large onion, chopped (about 1 cup)
• 2 teaspoons jarred minced garlic
• 1 tablespoon tomato paste
• 1 (15-ounce) can tomato sauce
• 1 (14 1/2-ounce) can diced tomatoes in juice
• 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
• 1 (10-ounce) box frozen peas, placed in a colander and run under hot water to
thaw
 • 1/3 cup heavy whipping cream
•
• Hot basmati rice, for serving
• Pita bread, warmed according to package directions, for serving

Directions
To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add
the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5
minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring
constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and
diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and
bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed
through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken
to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan,
stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice
and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the
chicken and pull the meat into large chunks by hand. Add to the pan along with the
garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce
and continue with the recipe. Serve over basmati rice.

North Indian Chicken Curry

Recipe courtesy Wolfgang Puck, 2002

Prep Time:
30 min
Inactive Prep Time:
0 min
Cook Time:
50 min
Level:
Intermediate
Serves:
4 to 6 servings

Ingredients
 • 1 whole chicken, skin removed, cut into 12 pieces
• 3 tablespoons salt, divided
• 4 teaspoons ground black pepper, divided
• 1/4 cup ghee or clarified butter
• 4 cups sliced onions
• 3-4 tablespoons sugar
• 3 tablespoons minced garlic
• 3 tablespoons minced ginger
• 2 tablespoons minced green jalapeno chili
• 1 bay leaf
• 2 tablespoons Garam Masala, recipe follows
• 4 cups diced tomatoes
• 1 tablespoon tomato paste
• 4 cups boiling potatoes, 2-inch cubes
• 6 cups chicken stock, divided

Directions
Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a
large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining
2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but
do not allow to brown.

Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes
until spices bloom and become aromatic.

Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups
of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a
boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add
more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

Garam Masala:
• 1 tablespoon black peppercorns
• 1/2 tablespoon whole cloves
• 1 tablespoon plus 1/2 teaspoon cardamom seeds
• 3 tablespoons cumin seeds
• 3 tablespoons coriander seeds
• 4 (3-inch) cinnamon sticks
• 1/4 cup dried red chiles
• 1/2 tablespoon freshly grated nutmeg
• 1/2 cup turmeric

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin
seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook
just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg
and turmeric.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer.
Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Indian-spiced Chicken
Recipe courtesy Dave Lieberman

Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
25 min
Level:
Easy
Serves:
4 servings

Ingredients
• 1 1/2 pounds boneless skinless chicken breasts
• 1 cup whole milk plain yogurt
• 3 large cloves garlic, pressed
• 1-inch piece ginger, grated
• 8 cardamom pods, cracked with the back of a chef's knife
• 1 tablespoon curry powder
• 1/2 teaspoon dried red chili flakes
• 2 teaspoons ground coriander
• 1 tablespoon sweet paprika
• 2 tablespoons honey
• 1 teaspoon salt
• 20 grinds black pepper
• 3 tablespoons vegetable oil
• 1 medium onion, cut into medium dice
• 3 tablespoons tomato paste
• 2 cups half-and-half
• Basmati rice, for serving

Directions
Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic,
ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper
until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate
at least 1 hour or as long as overnight. Bring to room temperature before cooking.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook
until translucent. Stir in tomato paste until evenly distributed and then add the half-and-
half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce
the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken
is no longer pink in the middle but still tender and moist. Serve immediately over basmati
rice.

Indian-Spiced Eggplant
Recipe Courtesy Gourmet Magazine

Prep Time:
20 min
Inactive Prep Time:
5 min
Cook Time:
25 min
Level:
Easy
Serves:
4 servings

Ingredients
• 2 1/2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 1/2 cups water
• 2 tablespoons sugar
• 2 tablespoons red wine vinegar
• 2 medium eggplants (about 1 1/2 pounds)
• 1/4 cup unsalted butter
• 1 1/2 teaspoons salt
• 1/4 cup chopped fresh cilantro
• Serving Suggestion: Basmati rice

Directions
In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring cup,
stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces.

Heat the butter in a large, heavy nonstick skillet over moderate heat. Add the spices and
cook, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with
the spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture,
covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and
cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost
evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.

Remove skillet from heat and let eggplant stand, covered, 5 minutes.

Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.

Indian Chicken
Recipe courtesy Emeril Lagasse

Prep Time:
3 hr 30 min
Inactive Prep Time:
0 min
Cook Time:
10 min
Level:
0
Serves:
6 servings

Ingredients
• 1 tablespoon chopped mint
• 1 tablespoon chopped cilantro
• 2 tablespoons lemon juice
• 1 teaspoon lime juice
• 3 tablespoons olive oil
• 1 teaspoon curry powder
• 1/4 cup plain yogurt
• 1 tablespoon minced garlic
• Salt and pepper
• 3 pounds chicken breast, skinless, boneless

Directions
In a small bowl combine mint, cilantro, lemon and lime juices, olive oil, curry powder,
yogurt, garlic, salt and pepper and mix well. Place the chicken in a large plastic bag and
pour the marinade over the chicken. Squeeze the excess air from the bag and seal.
Marinate for 3 hours, refrigerated.

Season, and place the marinated breast on the grill or in your broiler. Cook for 3 to 4
minutes on each side until firm, but still springy.

Taj Maholla! Chicken

Recipe courtesy Guy Fieri, 2008

Prep Time:
30 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
8 servings

Ingredients
For the Chicken:

• 1 tablespoon canola oil

• 1/2 cup minced garlic
• 1/4 cup minced ginger
• 2 teaspoons chili powder
• 1 teaspoon turmeric
• 2 teaspoons Garam Masala, recipe follows
• 2 tablespoons pomegranate juice
• 2 pounds skinless, bone-in chicken thighs
For the Butter Sauce:

• 1 tablespoon olive oil

• 1 cup diced red onion
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 3 Roma tomatoes, seeded and chopped
• 1/2 teaspoon Garam Masala, recipe follows
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper

Directions
Preheat oven to 400 degrees F. In large saute pan, over medium heat, heat oil. Add garlic
and ginger and slowly cook until soft, about 3 minutes. Add chili powder, turmeric,
Garam Masala and pomegranate juice. Let cool slightly. Rub chicken well with mixture
and bake in a shallow baking pan for 25 minutes. Chicken will be three-quarters of the
way cooked. When chicken is cool to the touch, remove bones and shred meat into 1/2-
inch pieces. Set aside.

Meanwhile to make Butter Sauce: In a large skillet, heat olive oil over medium high heat.
Saute onions, ginger and garlic until light brown, about 4 minutes. Add tomatoes and
continue sauteing until tomatoes begin to fall apart, about 5 minutes. Add spices and
continue to cook 5 minutes. Transfer to a blender and puree until smooth. Return puree
back to pan and add cream and butter. Bring to a simmer and reduce for 5 minutes. Add
shredded chicken and saute for 6 minutes more until chicken is cooked through. Add salt
and pepper, to taste. Serve with basmati rice, if desired.

Garam Masala:
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 teaspoons black peppercorns
• 2 whole cardamom seeds, crushed
• 2 whole cinnamon sticks
• 4 cloves
• 1 bay leaf

In a small saute pan, over medium-high heat, lightly toast spices beginning with cumin
and coriander. Toast until fragrant, about 1 minute. Add peppercorns and cardamom and
continue to toast another minute. Add cinnamon, cloves, and bay leaf and toast another
minute. In a spice grinder, grind to a fine powder. Keep spice blend stored in a tightly
seared container for up to 4 weeks.

Yield: 1/4 cup

Tandoori Chicken Thighs

Recipe courtesy Sandra Lee, 2007

Prep Time:
5 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings

Ingredients
• 8 chicken thighs
• 1 1/2 cups plain yogurt
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 1 teaspoon minced ginger
• 1 teaspoon crushed garlic

Directions
Rinse and pat dry chicken thighs.

In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and
make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours,
preferably overnight.
Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start
cooking. Remove chicken from refrigerator and let sit at room temperature for 30
minutes.

Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for
doneness by cutting into thigh to make sure there is no redness near bone.

NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees
F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal
temperature reaches 180 degrees F.

Oven Roasted Cauliflower with Turmeric

and Ginger
Recipe courtesy Bobby Flay

Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 servings

Ingredients
• 3 tablespoons vegetable oil
• 1 tablespoon black mustard seeds
• 1 jalapeno, finely diced
• 1 tablespoon grated fresh ginger
• 1 teaspoon turmeric
• 1 head cauliflower, cut into florets
• Salt
Directions
Preheat oven to 425 degrees F.

Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.

Place cauliflower in a medium baking dish and toss with the flavored oil and season with
salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

Spicy Chicken Curry

Recipe courtesy Roseanna Veeren-Wong, Orlando, FL

Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
35 min
Level:
Easy
Serves:
8 servings

Ingredients
• 1 medium onion, chopped
• 6 cloves garlic, chopped
• 1 jalapeno, chopped
• 1 tablespoon garam masala
• 1/2 teaspoon ground cumin
• 2 to 4 cloves
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/14 cup water
• 1 chicken, cut into 8 pieces
• 4 medium potatoes, peeled and diced
• Kosher salt
• Steamed white rice, for serving

Directions
In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and
cloves. Process to make a chunky paste.
Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry
powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and
bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30
minutes. Serve over rice.

Hurry Curry Cauliflower

Recipe courtesy Alton Brown

Prep Time:
20 min
Inactive Prep Time:
168 hr 0 min
Cook Time:
5 min
Level:
Easy
Serves:
4 servings

Ingredients
• 1 tablespoon canola oil
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 2 teaspoons curry powder
• 1 teaspoon fresh ginger, minced
• 1 whole clove garlic, smashed
• 1 head cauliflower, cut into florets
• 1 cup water
• 1 cup rice wine vinegar
• 1/2 cup cider vinegar
• 3 tablespoons sugar
• 1 teaspoon pickling salt

Directions
Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the
coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan.
Cook these spices, stirring until the oil colors and the spices are fragrant. Add the
cauliflower florets to the pan and toss to coat.
In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar,
and pickling salt. Shake to combine.

Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over
the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to
allow the flavors to develop thoroughly.

Tandoori Marinated Cornish Hens on the

Rotisserie
Recipe courtesy Bobby Flay

Prep Time:
20 min
Inactive Prep Time:
4 hr 0 min
Cook Time:
1 hr 15 min
Level:
Intermediate
Serves:
4 to 6 servings

Ingredients
• 1 medium yellow onion, coarsely chopped
• 6 cloves garlic, coarsely chopped
• 1-inch fresh ginger, peeled and coarsely chopped
• 1 teaspoon saffron threads
• 1/4 cup fresh lime juice
• 16 ounces plain yogurt, drained through a strainer lined with cheesecloth for 2
hours
• 2 teaspoons kosher salt
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• 2 teaspoons cayenne
• 1 teaspoon turmeric
• 1/2 teaspoon ground white pepper
• 4 cornish hens
• Thinly sliced white onion
• Fresh cilantro sprigs
• Lime wedges
Directions
Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl.
Stir to combine.

Place the hens in a baking dish and rub the entire hen, including the cavity with the
marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to
24 hours.

Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1
1/4 hours or until cooked through.

Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are
grilling. Right before serving, remove the onions from the water and pat dry. Half the
hens and serve with onion slices, cilantro sprigs and lime wedges.