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Gail Simmons' Favorite Fall Recipes



    Gail Simmons' Favorite Fall Recipes

    Gail Simmons stops by to chat about the new season of "Top Chef" and shares some favorite fall recipes. (Published Friday, Oct. 28, 2016)

    Iced Apple Brown Betty

    By Gail Simmons


    Makes 2 drinks


    1 cup Pure Leaf Sweet Tea

    1 cup unfiltered apple juice or apple cider

    1 teaspoon freshly squeezed lemon juice

    1/4 teaspoon cinnamon

    2 apple slices, for garnish



    Fill a shaker with ice. Add tea, apple juice or cider, lemon juice and cinnamon. Shake vigorously until chilled. Pour into rocks glasses over ice and garnish each with an apple slice. Serve immediately.


    Note: To make a cocktail, add 2 ounces of bourbon along with tea and juice before shaking


    Slow Cooker Spiced Moroccan Chicken with Apricots, Olives & Herbed Cous Cous

    By Gail Simmons


    Serves 6


    For the chicken:

    1 teaspoon cumin

    1/2 teaspoon cinnamon

    1/2 teaspoon ground ginger

    1 teaspoon salt

    2 pounds skinless, bone-in chicken thighs (about 6 thighs)

    4 carrots, cut into 1/2-inch rounds

    1 medium onion, sliced 

    1/2 cup Pure Leaf Unsweetened Iced Tea

    1/2 cup chicken broth

    1-2 tablespoon harissa paste

    1 bay leaf

    1 15-oz can chickpeas, drained and rinsed

    1/2 cup pitted green olives

    1/2 cup dried apricots (unsulfured if possible), chopped


    For the couscous:

    2 cups chicken broth or water

    1 teaspoon salt, plus more for seasoning

    2 tablespoons unsalted butter

    2 cups couscous

    1/4 cup cilantro, chopped, plus more for garnish

    1/4 cup mint, chopped, plus more for garnish

    1/4 cup lemon juice

    1 teaspoon lemon zest


    In a large bowl, combine cumin, cinnamon, ginger and salt. Add chicken, carrots and onion and toss to coat. Transfer to a slow cooker.


    In another large bowl, combine Pure Leaf tea and broth. Whisk in 1-2 tablespoons harissa paste, to desired level of heat. Pour tea mixture over chicken, add bay leaf, cover and cook on high for 2 hours, according to slow cooker directions.


    Stir in chickpeas, olives, apricots, cover and resume cooking on high until chicken is cooked through and tender, about 1 hour more.  


    Meanwhile prepare the couscous: Bring water or chicken broth, salt and butter to a boil. Remove from heat, add couscous, stir and cover for 5 minutes or until liquid is absorbed and couscous is tender. Gently fluff with a fork and transfer to a large bowl. Mix together couscous, 1/4 cup cilantro, 1/4 cup mint, lemon juice and zest. Season with salt to taste.


    When chicken is done, remove the bay leaf. Divide couscous into shallow bowls, spoon chicken, vegetables and juices over top and sprinkle with remaining fresh herbs before serving.