Persian chicken pilaf with apricots, orange and almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | pounds | Chicken breasts skinned and boned cut into 1/2\" pieces |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cinnamon |
| 1 | pinch | Cardamon |
| 1 | large | Onion(s), chopped |
| 6½ | ounce | Pkg NEAR EAST chicken rice pilaf mix or equiv. amt. plain rice |
| 2 | cups | Chicken broth |
| ½ | cup | Dried apricots |
| 2 | tablespoons | Grated orange zest |
| ½ | cup | Slivered almonds, toasted |
Directions
Toss chicken with paprika, cinnamon and cardamon. In large non-stick skillet, heat 2 tbs olive oil over medium heat. Add the chicken; cook for 5 minutes, stirring occasionally; set aside.
In same skillet, heat remaining 1 tbs olive oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of spice bag, 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 5-10 minutes or until liquid is absorbed.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95