Served at the 2014 Holiday Fare Wine Trail
5 lbs boneless skinless chicken thighs ( cubed ¾ inch to 1 inch)
½ gallon of Chicken Stock
2 cups of Apple Cider
2 cups of Röbller Vidal Blanc
1/3 cup Pumpkin Pie Spice mix
1/3 cup Garam Masala Spice mix – Combine these two spice mixes together and save a tablespoon to dust over the rice before serving.
3 to 4 large yams peeled and diced
4 stalks of celery cut into 3 inch lengths
4 apples peeled and cubed (put in cold water immediately to keep from browning)
¾ cup of Raisins
1 Vidalia sweet onion peeled and quartered
1 tbsp Lemon Infused Sea Salt flakes
1 tsp garlic powder
2 cups uncooked Basmati Rice ( Indian Rice )
Combine all liquids, Spices, Celery, Onion, Apples, Yams in a large stock pot. Bring to a simmer, level of heat not quite a boil. Add cubed chicken and leave at temp for 30 minutes. Then turn up the heat to get a boil for 5 minutes then reduce to a simmer for 1.5 hours. Remove everything from the liquid then bring the liquid to the boil for 15 to minutes which is reducing the amount of liquid stock. Then make a mixture of corn starch and water for thickening the stock. Add everything back into the stock while hot and keep on low heat until ready to serve.
The rice should be made based on instructions, which will be the last step prior to serving. Dust the top of the rice with the Pumpkin Pie Spice and Garam Masala Spice mix for a little punch just before serving.
Serve with Röbller Vidal Blanc.