Persian chicken pilaf with apricots, orange and almonds

Yield: 4 servings

Measure 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

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

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