Apple Cider Chicken and Veggies
A variety of textures and flavors. A kiss of sweetness paired with savory flavors and a burst of warming spices. Perfect dish for the fall season.
Makes
Serving size
Ingredients
½ teaspoon cinnamon
¾ teaspoon cumin
¼ teaspoon kosher salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon fennel seeds
¼ teaspoon allspice
½ pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon Worcestershire sauce
1 tablespoon oil
1 cup yellow zucchini squash, chopped
¼ cup apple cider (no potassium added)
1 tablespoon apple cider vinegar
¼ cup water
½ cup carrots, diced small
½ cup parsnips, diced small (or turnips or radishes)
⅛ teaspoon kosher salt
3 tablespoons no salt, roasted peanuts (or another nut), chopped
1 ¼ cups frozen riced cauliflower (or 1 cup cooked rice)
½ cup sweet-tart apple, diced small
Instructions
- Combine cinnamon, cumin, salt, pepper, thyme, fennel seeds and allspice together and divide in half. Toss half of seasoning with the chicken. Add the Worcestershire sauce and toss again. Set aside.
- Heat a large skillet over medium heat and add oil. When hot, add chicken and cook for 3 minutes.
- Add the squash and cook 2 minutes more or until the flesh starts to become translucent. Remove from pan and keep warm.
- In same pan, add the apple cider and vinegar. If there are any bits on the bottom of the pan, scrape them up. Then add the water, carrots, parsnips, salt, and remaining half of seasoning mixture.
- Bring to a boil then reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until vegetables are tender crisp and liquid is nearly gone (timing will depend on the size of your pan and the size of vegetables).
- Chop or grind the peanuts, heat the cauliflower and dice the apple.
- When vegetables are ready, add the chicken and squash back to the pan and cook 1 to 2 minutes or until heated.
- Turn off heat, stir in the peanuts, cauliflower, and apples.
- Serve 1 ¼ cups per person.
Cooking Tip
This can also be done in an InstaPot®. Combine seasonings, Worcestershire sauce, and chicken. Leave out the water and place all in the pot except peanuts, and apples. Cook on high pressure for 20 minutes. Stir in nuts and apples before serving. If needed, thicken any sauce using arrowroot powder (use as you would cornstarch).
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