Yield: 4 Servings
|3 tablespoons||Extra Virgin Olive Oil|
|1 pounds||Boneless, skinless chicken|
|\N \N||Breast -- in 1/2\" pieces|
|1 large||Onion -- chopped|
|1 \N||6.25oz pkg|
|2 cups||Reduced sodium chicken|
|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.
Recipe By : INFOSPRTJS