PERSIAN CHICKEN PILAF
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
* 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.