Persian chicken pilaf

Yield: 4 servings

Measure 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

* 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

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