Mabel Gray - Dutch Oven Camping Cookbook: Healthy and Delicious Outdoor Cooking Recipes to Wow Your Family And Friends

Dutch Oven Camping Ckbk

Hlth nd Delicious Outdoor Ckng R t Ww Your Fml And Friends

Introduction

D uth vn are the wrkhr f t. Th g frm tvt to oven with , making thm dl for br, soups, brd, nd mr. Even bttr, Duth ovens can b vrd to k fd wrm r to trnrt a hot dh over t a k frnd. Whether u h a l t iron Dutch vn r th vr-ulr nmld version, Duth vn r easy t ln and n lt dd with rr r.

A Dutch vn can mmr, stew, nd braise! Wth the lid ff, it r meat nd chicken like a t-rn pan. It's great fr u nd tw, and t works wth m tv and open fires alike.

Delicious Dutch Oven Recipes

Chkn Adb

S rvng: 4

Ingredients

• 1 Tbsp. vegetable oil
• 4 skin-on, bn-n hkn thighs
• 4 chicken drumsticks
• 1 head of grl, hlvd crosswise
• 5 drd b lv
• 3/4 cup dtlld wht vngr
• 3/4 u u
• 1 Tbsp. light r drk brown ugr
• 2 green hl (such serrano or jl), thnl sliced, d rmvd f drd, divided
• Frhl ground black r
• Ckd r (fr rvng)

Instructions

1. Ht l n a lrg Duth oven over medium. Cook hkn, thighs kn side down, lifting wth tng n or twice twrd th end t let ft flw undrnth and turning drumsticks as needed t brwn bth sides, untl skin crisp and golden brown, 710 mnut. Trnfr t a lt and turn thgh kn d u.
2. Add grl, bay leaves, vngr, sauce, brwn ugr, nd hlf f chiles t same pot. Bring to a simmer; rdu ht t lw and k, trrng ntntl, until sugar dlvd; season gnrul wth r.
3. Rturn chicken t pot; rrng skin side up. Cover nd k gently, djutng heat t maintain a br simmer nd turnng hlfw thrugh, until hkn vr tender nd meat is ullng away from bones but nt falling rt, 3540 mnut.
4. Transfer hkn to a clean lt. Bring brng lud t a boil over medium-high and k, trrng often, until thk enough t coat a spoon, but 5 mnut. Rmv from heat; return hkn to t, turnng to t n sauce.
5. Srv chicken vr r topped wth rmnng hl nd more r.

Chkn and Tmt Stew wth Crmlzd Lmn

S rvng: 4

Ingrdnt

Stew:

• 4 hkn lg (thgh nd drumstick)
• Khr salt
• 4 tbln xtr-vrgn lv oil, divided
• 1 lrg nn, thinly ld
• 6 grl lv, halved
• 2 tablespoons honey
• 1 tbln tmt paste
• 3/4 tn grund turmeric
• 1/2 tn ground nnmn
• 1 (14.5-un) can whl ld tomatoes, preferably San Marzano
• 3 u low-sodium hkn brth

Crmlzd lmn nd mbl:

• 1 lemon
• 1 1/2 tn sugar
• 2 tbln extra-virgin olive l
• 1 tbln ttd m d
• 1/2 u trn mnt
• Flatbread (fr rvng)

Intrutn

Stw:

1. Pat hkn dr nd season with salt. Lt t t room tmrtur t lt 15 mnut and u t 1 hur ahead (r cover and chill fr u t 24 hur).
2. Heat 2 Tb. oil n a lrg Duth oven or thr hv t vr mdum-hgh. Cook hkn, djutng ht needed t avoid scorching, untl deep golden brwn n both d, 1012 minutes. Trnfr chicken t a lt, lvng drng behind.
3. Add onion t t nd cook, trrng often, untl ftnd, 68 mnut. Add grl and cook, stirring ftn untl nn begins t brwn rund th edges, but 3 minutes. Str n honey, tomato paste, turmr, nd nnmn nd cook until frgrnt, about 2 mnut. Add tmt nd juices nd mh tmt with a wooden spoon untl are no lrgr thn 1". Rturn hkn t t, pour n brth (it huld barely vr chicken), nd brng t a simmer. Reduce ht to lw, mtl cover t with lid (to allow steam t escape), and gently mmr until hkn is tndr and ju thkn, 7080 mnut.

Crmlzd lmn and mbl:

1. Meanwhile, trm th t and bttm frm lemon, rh on a flt nd, and cut lngthw nt quarters; rmv d and white pith in the ntr. Thnl l urtr rw nt quarter-moons. Pl n a medium kllt, ur in wtr to cover, nd brng t a boil. Ck 3 mnut, then drain and pat dry wth r twl. Transfer to a mll bowl; rnkl wth ugr nd toss to t.
2. Wipe ut skillet nd heat l vr medium-high. Arrng lemon in a single layer in kllt. Cook, turnng hlfw thrugh, until deeply brwnd n mt t, but 3 minutes. Transfer bk to bwl nd season with lt.
3. Ldl tw nt bowls nd t with rmlzd lemon, m seeds, nd mnt. Srv with flatbread.

D Ahead

• Stw (without mnt) n b md 3 d ahead. Lt cool; vr and hll. Add mint just bfr serving.

Intnt Pot Lmb Haleem

S ervings: 4-6

Ingredients

• cup rtd dl (uh as hn dal, mng dal, mr dal, and/or urd dl)
• u wht jasmine rice r thr lng-grn r
• u pearl barley
• 1 lb. bn-n lmb stew mt
• 3 tsp. khr lt, divided, lu more
• 1 6" piece frh ginger
• 3 mdum hllt, thinly ld
• cup gh r vegetable oil
• 4 grl lv, fnl grtd
• 2 Tbsp. plus 1 tsp. grm ml
• 1 tsp. (or mr) nn r
• 1 t. grund turmr
• 3 green Th hl, tm rmvd (optional)
• u (lghtl packed) hd lntr, lu mr for rvng
• white nn, fnl hd
• 2 lm, ut into wdg

Instructions

1. Combine dl, r, and brl in a mdum bowl. Pur n wtr to vr nd wh dl and grn around wth ur fngr. Drn and rt r untl water run lr nugh t your hnd thrugh. Pur n water t vr nd let dals nd grains k at rm temperature t lt 2 hur, or cover and chill u to 12 hur.
2. Place lamb on a lt, t dr wth r twl, and n all over wth 2 tsp. lt; set d. Pl ginger b rng off kn with a n. Fnl grate half f ginger; set d. Thinly slice remaining gngr. Stack l nd cut rw into matchsticks; set aside.