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Autumn-Spiced Chicken, Almond Rice Pilaf
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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
Yield
Serves: 4-6
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.