Persian Chicken Pilaf W/ Apricots~ Orange Andpoultry 3 tablespoon extra virgin olive oil 1 lb boneless, skinless chicken 1 breast -- in 1/2 pieces 1 teaspoon paprika 1/2 teaspoon cinnamon 1 pinch cardamom 1 large onion -- chopped 1 6.25oz pkg 2 cup reduced sodium chicken 1 broth 1/2 cup dried apricots 2 tablespoon grated orange zest 1/2 cup slivered almonds, toasted -- 1 till fragrant 1 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 |
