Persian chicken pilaf w/ apricots~ orange and

4 Servings

Ingredients

QuantityIngredient
3tablespoonsExtra Virgin Olive Oil
1poundsBoneless, skinless chicken
Breast -- in 1/2\" pieces
1teaspoonPaprika
½teaspoonCinnamon
1pinchCardamom
1largeOnion -- chopped
16.25oz pkg
2cupsReduced sodium chicken
Broth
½cupDried apricots
2tablespoonsGrated orange zest
½cupSlivered almonds, toasted --
Till fragrant
Chicken Rice Pilaf Mix

Directions

**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.

Recipe By : INFOSPRTJS