Autumn-Spiced Chicken, Almond Rice Pilaf

by Rachael Ray Show Staff 3:00 AM, October 22, 2012

Aired October 22, 2012

Serves 4-6
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


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.