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Wednesday: Curtis Stone’s Carve-Along, Robin Roberts & a $5 Thanksgiving Dinner

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Autumn-Spiced Chicken, Almond Rice Pilaf

Serves 4-6

Originally aired

INGREDIENTS
  • For the Autumn-Spiced Chicken:
  • 1/2 tablespoon ground mustard, half a palmful
  • 1/2 tablespoon ground cumin, half a palmful
  • 1/2 tablespoon ground allspice, half a palmful
  • 1/2 tablespoon ground coriander, half a palmful
  • 1 tablespoon ground turmeric, a scant palmful
  • 1 tablespoon coarse black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 inch ginger, peeled and grated
  • 4 cloves garlic, chopped
  • 2 tablespoons cider or white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 8 pieces bone-in, skin-on chicken, 4 thighs and 1 large, quartered breast or 4 small, split breasts
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 2 medium onions, chopped
  • 2 crisp apples, peeled and chopped
  • 1/2 cup cloudy cider or hard cider
  • 1/2 cup chicken stock
  • Bread-and-Butter Pickles, homemade or store bought
  • For the Almond Rice Pilaf:
  • 2 tablespoons butter
  • 1/4 cup slivered almonds
  • 1/3 cup broken spaghetti, in 1-inch pieces
  • 1 cup white long grain rice
  • 2 cups chicken stock
  • 1/4 cup parsley, finely chopped
PREPARATION

 

For the Autumn-Spiced Chicken:

Combine spices, salt, ginger, garlic, vinegar and Worcestershire in a large bowl. Add chicken and turn to coat; marinate 4 hours or overnight.

 

Heat EVOO in a Dutch oven and brown chicken in batches over medium-high heat; remove to a plate. Reduce heat to medium, add butter and melt. Add onions and apples, and cook to light brown, 10-12 minutes. Add cider, stock and browned chicken; cover and simmer 20 minutes to cook through.

 

For the Almond Rice Pilaf:

Melt butter in a saucepot over medium heat. Add almonds and pasta, and toast to golden. Add rice and stock, and cook, covered, at a simmer to tender. Add parsley and fluff with fork.

 

 

PRESENTATION
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