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.
Recipe By : INFOSPRTJS