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.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit