Recipe for Persian Chicken Pilaf

Ingredients

3 tablespoon extra virgin olive oil
1 lb boneless, skinless chicken breast i; n 1/2 pieces
1 teaspoon paprika
1/2 teaspoon cinnamon
1 pinch cardamom
1 large onion, chopped
6 1/4 oz pkg chicken rice pilaf mix *
2 cup reduced sodium chicken broth
1/2 cup dried apricots
2 tablespoon grated orange zest
1/2 cup slivered almonds, toasted till frag; rant

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.





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