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Recipes

Orange You Glad It's Sweet Potato Mash

Orange You Glad It's Sweet Potato Mash

To celebrate Thanksgiving and help bring more nutritious options to the table, Rachael wrote this mashed sweet potato recipe for the President's Council on Fitness, Sports and Nutrition (Rach was named a Council member in 2014!) that your friends and family will love!

Serves 4-6

Feed-A-Neighbor Turkey and Veggie Chili

Feed-A-Neighbor Turkey and Veggie Chili

Share this nutritious, delicious chili with family, friends or a neighbor in need. This dollar-stretcher recipe will feed a crowd and was created by Rach to kick off the 9 Million Meals challenge!

Serves 8-10

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

Grilled Lemon-Orange Chicken with Roasted Garlic and Rosemary Brown-and-Wild Rice

This zesty, good-for-you recipe is perfect for a family dinner. "Pickling" the meat with citrus makes for a quicker prep time.

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.

 


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