PERSIAN CHICKEN PILAF
Categories: Poultry
Yield: 4 servings
3 tb Extra Virgin Olive Oil
1 lb Boneless, skinless chicken
-breast in 1/2" pieces
1 ts Paprika
1/2 ts Cinnamon
1 pn Cardamom
1 lg Onion, chopped
6 1/4 oz Pkg Chicken Rice Pilaf Mix *
2 c Reduced sodium chicken broth
1/2 c Dried apricots
2 tb Grated orange zest
1/2 c Slivered almonds, toasted
-till fragrant
* 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
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