Spiced Apple Cider Chicken

"So long as you have food in your mouth you have solved all questions for the time being."  - Franz Kafka

Amen, Franz. Amen.

It's so easy to be swept up in the extraordinarily mundane or struggle for composure during the turbulent times of life. But both routine and stress melt away for just a moment when you're enjoying a homemade meal. For me, the preparation is part of my release. I've learned to love the process.

Sure it's nice to throw everything into a crock pot once in a while, but more often than not I truly unwind when I spend a half hour and just cook. I savor the smells, often sniffing as I go until it's just right. I kind of get in a zone where I don't mind the little 1 year old at my feet pulling every pot and pan out of the cupboard and filling them with plastic cups from the other cupboard, or the kitchen table covered in homework, artwork, and puzzles.

I sometimes turn on my favorite Pandora station and let myself get carried away. You know the rat on Ratatouille? I must look just like that when I cook.

Tonight I lost myself in the smells and tastes of this Spiced Apple Cider Chicken. It's savory with a hint of sweet that my whole family devoured. And while our mouths were full all the questions were solved...if just for that moment.


Spiced Apple Cider Chicken


4-6 boneless, skinless chicken breast, or 6-8 thighs

Himalayan pink salt & black pepper to taste

2 tbsp. olive oil

2 cloves garlic, minced

1 onion, sliced

1/4 tsp. ground clove

1/4 tsp. ground nutmeg

1 tsp. smoked paprika

1 sprig fresh rosemary, or 1/2 tsp. dried rosemary

1 tbsp. apple cider vinegar

1/2 - 1 cup apple cider or apple juice

1. In a small bowl combine dry spices - clove, nutmeg, paprika, and rosemary if using dried.

2. Rinse the chicken and pat dry with a paper towel. Salt and pepper chicken and lay aside. Slice onion.

3. Heat olive oil in a large skillet on medium-high heat. Add the garlic until it starts to sizzle then reduce heat to medium and add the onions and chicken.

4. Cook the chicken about 8-12 minutes if using chicken breasts or 6-8 if using thighs, rotating the chicken every few minutes to be sure it browns evenly. Onions will caramelize as the chicken cooks.

5.  Half way through the cooking pour in the apple cider vinegar over top of the chicken.

6. When the chicken is almost done pour in apple cider or apple juice in. If using fresh rosemary toss it in now. Allow the chicken to simmer on low in the juices for a several more minutes, until the liquid is slightly reduced, scraping the bits off the bottom.

7. Serve it up nice and hot with the caramelized onions piled on top next to some simple mashed potatoes and steamed carrots or a big green salad.



Food Lamor by Melissa


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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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