Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 tablespoons Olive Oil
• For the Cabbage:
• 1 small head of cabbage, shredded
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1 cup apple cider
• 1 yellow onion, thinly
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Slice the orange, lemon, and ginger. If you're using whole allspice berries, you can put them in a tea infuser or tie them in a small piece of cheesecloth for easy removal later.
2. In a large pot, combine the apple cider, orange slices, lemon slices, cinnamon sticks, whole cloves, allspice berries (if using), ground nutmeg, and sliced ginger.
3. If you prefer a sweeter cider, add brown sugar or maple syrup to the pot.Place the pot on the stove and heat over low heat. Allow the mixture to slowly come to a low simmer. Do not boil, as this can make the cider bitter.
4. Let the cider simmer for at least 30-45 minutes to allow the spices to infuse. You can simmer it for up to 2-3 hours for a stronger flavor. If you're using a slow cooker, you can set it to low and let it simmer for 4-6 hours.
5. After simmering, taste the cider. If you'd like it sweeter, add more sugar or syrup. If you'd like it spicier, add an additional cinnamon stick or some more cloves and simmer for another 10-15 minutes.
6. Once the cider is flavored to your liking, strain out all the solid pieces and discard them. If you used a tea infuser for the allspice, remove it as well.
7. Pour the spiced apple cider into mugs. If desired, garnish with a cinnamon stick or a piece of star anise.
8. For an adult version, you can add a splash of rum or bourbon to each mug before serving.