Persian Chicken Pilaf

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 1 lb boneless skinless chicken breast, cut in 1/2" pieces
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 pinch cardamom
• 1 large onion, chopped
• 1 (6 1/4 ounce) package chicken rice pilaf mix
• 2 cups reduced-sodium chicken broth
• 1/2 cup dried apricot
• 2 tablespoons grated orange zest
• 1/2 cup slivered almonds, toasted till fragrant

Recipe

• 1 toss chicken with paprika, cinnamon and cardamom.
• 2 in large nonstick skillet, heat 2 tbsp olive oil over medium heat.
• 3 add the chicken, cook 5 minutes, stirring occasionally.
• 4 remove from skillet, set aside.
• 5 in same skillet, heat remaining 1 tbsp olive oil over medium heat.
• 6 add onion; cook 8 minutes, stirring occasionally.
• 7 stir in rice pilaf mix, contents of spice sack, broth, apricots, and orange zest; bring to a boil.
• 8 cover; reduce heat to low.
• 9 simmer 15 minutes.
• 10 stir in reserved chicken and almonds.
• 11 cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.