Recipe for Persian Chicken Pilaf


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


* 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here