Persian Chicken Pilaf Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Extra Virgin Olive Oil,
1 lbs: Boneless, skinless chicken breast in 1/2" pieces
1 tsp: Paprika,
1/2 tsp: Cinnamon,
1 pinch: Cardamom,
1 large: Onion, chopped
6 1/4 ounce: 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 fragrant
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry