Persian chicken pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra Virgin Olive Oil |
| 1 | pounds | Boneless, skinless chicken breast in 1/2\" pieces |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Cardamom |
| 1 | large | Onion, chopped |
| 6¼ | ounce | Pkg Chicken Rice Pilaf Mix * |
| 2 | cups | Reduced sodium chicken broth |
| ½ | cup | Dried apricots |
| 2 | tablespoons | Grated orange zest |
| ½ | cup | Slivered almonds, toasted till fragrant |
Directions
* Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do.
Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp olive oil over medium heat. Add the chicken, cook 5 minutes, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 Tbsp olive oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of Spice Sack, 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 to 10 minutes or until liquid is absorbed.
NOTES : From a Near East Rice Advertising Section in Bon Appetit 9/95 Makes 4 Servings