Slow-Cooker Chicken Tikka Masala

Ingredients

1 15-ounce can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons tomato paste

2 teaspoons garam masala (Indian spice blend)

kosher salt and black pepper

1 1/2 pounds

boneless, skinless chicken thighs (about 8)

1/2 English cucumber, halved and thinly sliced

1/4 cup fresh cilantro leaves

1 tablespoon fresh lemon juice

1 cup basmati or some other long-grain white rice

1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

LEMON-HERB SHRIMP PACKETS

ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic (1 minced)
• Grated zest and juice of 1 lemon
• 2 to 3 anchovies, rinsed and minced (about 1 tablespoon)
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Kosher salt
• 2 pounds extra-large shrimp, peeled and deveined, tails intact
• 1 pint grape tomatoes, halved
• 4 scallions, sliced
• 1 red jalapeno pepper, seeded and chopped
• 1/2 cup bottled clam juice
• 2 tablespoons unsalted butter
• 1 baguette, thinly sliced

1. Preheat the oven to 425°. Whisk the olive oil, minced garlic, lemon zest and juice, anchovies, basil, parsley, paprika and 1 teaspoon salt in a large bowl. Add the shrimp, tomatoes, scallions and jalapeno; toss.

2. Tear off eight 16-inch sheets of parchment paper. Make the packets (Download the January 2014 Issue of Food Network Magazine to learn how to form a parchment packet), using a double layer of parchment for each packet: Arrange about one-quarter of the shrimp mixture on a double layer, using a slotted spoon. Top with 2 tablespoons clam juice, ó tablespoon butter and one-quarter of the liquid from the bowl. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.

3. Transfer to the oven and bake until the parchment puffs and the shrimp are just cooked through, about 20 minutes. Let rest 5 minutes before opening.

4. Meanwhile, toast the baguette slices in a grill pan until marked; rub with the remaining garlic clove. Carefully open the packets and serve with the grilled bread.

Be careful when opening parchment packets—the steam is hot!

You can assemble any of these parchment packets up to 4 hours ahead and refrigerate. Bring to room temperature before baking.

SPINACH PESTO PASTA WITH CHICKEN SAUSAGE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

• Kosher salt
• 10 ounces mezzi rigatoni
• 4 cups baby spinach (about 3 ounces)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons pine nuts, chopped almonds or walnuts
• Finely grated zest of 1 lemon, plus the juice of ó lemon
• 1/4 teaspoon red pepper flakes
• 2 tablespoons grated parmesan cheese, plus more for topping
• 2 sweet Italian chicken sausage links (3 ounces each),
• casings removed
• 3 cloves garlic, thinly sliced
• Freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ó cup cooking water, then drain.

2. Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, ó teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.

3. Form the sausage into nickel-size patties, about ó inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.

4. Add the pasta, pesto and . cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.

Per serving: Calories 470; Fat 17 g (Saturated 3 g); Cholesterol 33 mg;

Sodium 740 mg; Carbohydrate 55 g; Fiber 3 g; Protein 22 g