Persian Chicken Pilaf

Recipe Ingredients

3 tablespoons	45ml	Extra virgin olive oil
1 lb	454g / 16oz	Boneless - skinless chicken ¥
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Cinnamon
1		Cardamom
1		Onion - chopped (large)
1		Chicken rice pilaf mix *
2 cups	474ml	Reduced sodium chicken broth
1/2 cup	118ml	Dried apricots
2 tablespoons	30ml	Grated orange zest
1/2 cup	46g / 1.6oz	Slivered almonds - toasted
		Fragrant

Recipe Instructions

* Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do.

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.

NOTES : From a Near East Rice Advertising Section in Bon Appetit 9/95 Makes 4 Servings

Source:
Dinner From the Heart

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.