Persian chicken pilaf w/ apricots~ orange and
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 |
| 1 | 6.25oz pkg | |
| 2 | cups | Reduced sodium chicken |
| Broth | ||
| ½ | cup | Dried apricots |
| 2 | tablespoons | Grated orange zest |
| ½ | cup | Slivered 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