Persian chicken pilaf w/ apricots, orange and almonds

Yield: 4 servings

Measure Ingredient
3 tablespoons Extra Virgin Olive Oil
1 pounds Boneless, skinless chicken
\N \N Breast -- in 1/2\" pieces
1 teaspoon Paprika
½ teaspoon Cinnamon
1 pinch Cardamom
1 large Onion -- chopped
1 \N 6.25oz pkg
2 cups Reduced sodium chicken
\N \N Broth
½ cup Dried apricots
2 tablespoons Grated orange zest
½ cup Slivered almonds, toasted --
\N \N Till fragrant
\N \N Chicken Rice Pilaf Mix

**NOTE - Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do. We use the Mahatma Saffron Rice mix, which is a little less than 6¼ oz, but it still turns out great. 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.


Similar recipes