Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Extra-virgin olive oil |
1 pounds | Chicken breasts skinned and boned cut into 1/2\" pieces |
1 teaspoon | Paprika |
½ teaspoon | Cinnamon |
1 pinch | Cardamon |
1 large | Onion(s), chopped |
6½ ounce | Pkg NEAR EAST chicken rice pilaf mix or equiv. amt. plain rice |
2 cups | Chicken broth |
½ cup | Dried apricots |
2 tablespoons | Grated orange zest |
½ cup | Slivered almonds, toasted |
Toss chicken with paprika, cinnamon and cardamon. In large non-stick skillet, heat 2 tbs olive oil over medium heat. Add the chicken; cook for 5 minutes, stirring occasionally; set aside.
In same skillet, heat remaining 1 tbs olive oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of spice bag, broth, apricots and orange zest; bring to a boil.
Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved chicken and almonds. Cover; continue to simmer 5-10 minutes or until liquid is absorbed.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95