Perfect slow cooker chicken breasts

Salt, cherry wood smoked, finely ground	¼ cup
Sugar	¼ cup
Water, cold	5 cups
Lemon, scrubbed, quartered	1
Lemon juice	2 ½ tablespoons
Chicken breasts, boneless, skinless	2
Oil, extra-virgin olive	3 cups
Garlic	8 cloves
Bay leaves	3
Thyme	2 springs
Rosemary	1 sprig
Peppercorns	½ teaspoon
Salt, kosher	1 ½ teaspoon + ½ teaspoon
Egg	2 large yolks

1. In a large bowl, whisk the water, ¼-cup salt, and sugar until dissolved. 
2. Squeeze and add two of the lemon quarters into the bowl. 
3. Add the chicken, cover with plastic wrap, and refrigerate for at least 1 hour or up to 6 hours. 
4. Meanwhile, add the oil to a 6-quart slow cooker with the garlic, bay leaves, thyme, rosemary, peppercorns, 1 ½-teaspoon salt and the two remaining lemon wedges. 
5. Cover and cook on low until the oil registers 200°F, about 1 hour. 
6. Remove the chicken from the brine, and pat dry; transfer to a plate, and discard the brine. 
7. Using tongs, carefully lower the chicken into the warm oil. 
8. Cover and cook on low until the chicken reads 155°F, about 40 minutes. 
9. Using a slotted spoon, transfer the chicken and garlic to a clean plate. 
10. Using a ladle, transfer 1 cup of the oil to a measuring cup, and let cool 15 minutes; do not use the peppercorns. 
11. In a blender, puree the egg yolks with the juice, half of the cooked garlic cloves, and ½-teaspoon salt until smooth, about 30 seconds. 
12. With the blender one, gradually add the cooled oil until creamy, about 1 minute; season with salt. 
13. Slice the chicken, and serve with the aioli and green salad. 

Recipe mildly adapted from Food&Wine Magazine, January 2017.

Butter almond cookies

Butter, unsalted, room temperature	½ cup
Egg, well beaten	1
Almonds, blanched, finely chopped	1/3 cup
Sugar, granulated	½ cup
Cinnamon, ground	½ tablespoon
Cloves, ground	½ tablespoon
Nutmeg, ground	½ tablespoon
Lemon zest	½ tablespoon
Brandy	2 tablespoons
Flour, all-purpose	2 cups

1. Preheat the oven to 325°F. 
2. Cream the butter until light and fluffy. 
3. Add the egg, almonds, sugar, brandy, and spices, and then gradually add the flour until well combined. 
4. On a lightly floured surface, roll the dough to a ¼-inch thickness, and cut with a round cookie cutter dipped in flour; place the cookies on a lined baking sheet. 
5. Bake for 8 to 10 minutes until lightly browned.

Pressure-cooked tandoori-style chicken

Yogurt, plain	2 cups
Turmeric, ground	1 teaspoon
Salt	½ teaspoon
Garlic, minced	1 clove
Cayenne	Pinch
Garam masala	1 teaspoon
Lemon juice, fresh	1 teaspoon
Sugar	2 teaspoons
Chicken breasts, boneless, skinless	8
Oil, canola	2 tablespoons
Chicken stock	½ cup
Rice, cooked
Cilantro, chopped

Note: This recipe uses an Instant Pot.

1. In a large mixing bowl, whisk together the yogurt, turmeric, salt, garlic, cayenne, garam masala, juice, and sugar. 
2. Place the chicken in a large resealable plastic bag, and pour the marinade over the chicken. 
3. Seal the bag, and refrigerate for at least 4 hours or overnight. 
4. Remove the chicken, and reserve the marinade. 
5. Press Sauté and heat the pot until the indicator reads Hot. 
6. Add the oil and swirl the pot to evenly coat, then brown the chicken on all sides; press Cancel. 
7. Add the marinade with the stock, lock the lid, press Poultry, press Adjust to select More, and cook for 5 minutes. 
8. Release the pressure naturally, and remove the lid. 
9. Using a slotted spoon, transfer the chicken to a bowl and keep warm. 
10. Press Sauté and simmer the sauce is reduced and thickened, about 10 minutes. 
11. Return the chicken to the pot, and serve with rice garnished with cilantro. 

Recipe adapted from The Easy Pressure Cooker Cookbook.