Ingredients
3 tbsp extra virgin olive oil
1 lb boneless, skinless chicken breast i, n 1/2 pieces
1 tsp paprika
1/2 tsp 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 tbsp grated orange zest
1/2 cup slivered almonds, toasted till frag, rant
Directions
* 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
Servings: 4 servings
Persian Chicken Pilaf Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Poultry; Rice
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We hope you enjoy this Persian Chicken Pilaf recipe.
