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Persian chicken pilaf

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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