Ingredients
3 tbsp extra virgin olive oil
1 lb boneless, skinless chicken
1 breast -- in 1/2 pieces
1 tsp paprika
1/2 tsp cinnamon
1 pinch cardamom
1 large onion -- chopped
1 6.25oz pkg
2 cup reduced sodium chicken
1 broth
1/2 cup dried apricots
2 tbsp grated orange zest
1/2 cup slivered almonds, toasted --
1 till fragrant
1 chicken rice pilaf mix
Directions
**NOTE - Obviously the recipe recommends using Near East Pilaf mix,
but any packaged mix will do. We use the Mahatma Saffron Rice mix,
which is a little less than 6.25 oz, but it still turns out great.
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.
Recipe By : INFOSPRTJS
Servings: 4 servings
Persian Chicken Pilaf W/ Apricots~ Orange And Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Fruit; Poultry; Rice
The History of Recipes
Written cooking instructions as a concept can be tracked back into the distant past, at least as far back as pharonic Egypt, and maybe further still. Having said that, these, early recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of many different aromatic flavors, including some familiar names like thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books published in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that appears on menues today, but rather recipes for the types of food enjoyed by the rich and powerful of that time. In the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on food, some of which still exist in private libraries. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Persian Chicken Pilaf W_ Apricots~ Orange And recipe.
