Autumn-Spiced Chicken, Almond Rice Pilaf
"Marinate chicken in vinegar, Worcestershire and a flavorful variety of spices today, then cook tomorrow with an apples and onions sauce. Pile atop an easy-to-make Almond Rice Pilaf and top with bread and butter pickles to finish!..."
INGREDIENTS
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Ingredients
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For the Autumn-Spiced Chicken:
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1/2 tablespoon ground mustard (half a palmful)
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1/2 tablespoon ground cumin (half a palmful)
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1/2 tablespoon ground allspice (half a palmful)
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1/2 tablespoon ground coriander (half a palmful)
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1 tablespoon ground turmeric (a scant palmful)
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1 tablespoon coarse black pepper
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1/2 teaspoon ground cinnamon
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2 teaspoons kosher salt
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1 1-inch piece of fresh ginger, peeled and grated
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4 cloves garlic, chopped
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2 tablespoons cider vinegar or white wine vinegar
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2 tablespoons Worcestershire sauce
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8 pieces bone-in, skin-on chicken, 4 thighs and 1 large, quartered breast or 4 small, split breasts
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2 tablespoons extra virgin olive oil (EVOO)
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2 tablespoons butter
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2 medium onions, chopped
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2 crisp apples, peeled and chopped
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1/2 cup cloudy cider or hard cider
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1/2 cup chicken stock
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Bread and Butter Pickles, homemade or store-bought
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For the Almond Rice Pilaf:
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2 tablespoons butter
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1/4 cup slivered almonds
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1/3 cup broken spaghetti, in 1-inch pieces
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1 cup white long grain rice
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2 cups chicken stock
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1/4 cup flat leaf parsley, finely chopped
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Serves 4-6
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