Persian chicken pilaf w/ apricots~ orange and

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Recipe by: bÜnyamin

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Extra Virgin Olive Oil
1 lb Boneless, skinless chicken
Breast -- in 1/2" pieces
1 ts Paprika
1/2 ts Cinnamon
1 pn Cardamom
1 lg Onion -- chopped
1 6.25oz pkg
2 c Reduced sodium chicken
Broth
1/2 c Dried apricots
2 tb Grated orange zest
1/2 c Slivered almonds, toasted --
Till fragrant
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 6.25 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