Persian Chicken Pilaf W/ Apricots, Orange And Almonds

Recipe Ingredients

3 tablespoons	45ml	Extra virgin olive oil
1 lb	454g / 16oz	Boneless - skinless chicken
		Breast - in 1/2" pieces
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Cinnamon
1		Cardamom
1		Onion - chopped (large)
1		Pkg
2 cups	125g / 4.4oz	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 --
		Till fragrant
		Chicken rice pilaf mix

Recipe Instructions

**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.

Source:
Dinner From the Heart

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