Newsletter

Sign up now!

Go

Recipes

Greek Burgers with Feta Sauce

Greek Burgers with Feta Sauce

Greek-style chimichurri and feta sauce pack a delicious flavor punch. You can also serve the three-ingredient sauce with cut veggies, pita chips or dolloped on salad.

Serves 4

Mexican Fish and Chips

Mexican Fish and Chips

Nachos + fish = a delish baked seafood dish! Serve with rice and beans on the side.

Serves 4-6

Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

Grate your onion right into the burger to keep it moist, plus add the bacon bits; a peach barbecue ketchup tops this sensational combo.

Serves 4

Autumn-Spiced Chicken, Almond Rice Pilaf

 
Autumn-Spiced Chicken, Almond Rice Pilaf
SUBMITTED BY:
Rachael Ray

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!

Serves 4-6

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 1-inch piece of fresh ginger, peeled and grated
  • 4 cloves garlic, chopped
  • 2 tablespoons cider vinegar 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 extra virgin olive oil (EVOO)
  • 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 flat leaf parsley, finely chopped

DIRECTIONS:

For the Autumn-Spiced Chicken:
Combine the spices, salt, ginger, garlic, vinegar and Worcestershire sauce in a large bowl. Add the chicken and turn to coat; marinate 4 hours or overnight.

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

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

Serve the pilaf topped with the chicken and sauce. Top with bread and butter pickles to finish.

 


SEARCH AGAIN BY CATEGORY