Persian Chicken Pilaf With Apricots, Orange And Almonds Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Extra-virgin olive oil,
1 lbs: Chicken breasts skinned and boned cut into 1/2" pieces,
1 tsp: Paprika,
1/2 tsp: Cinnamon,
1 pinch: Cardamon,
1 large: Onion, (s), chopped
6 1/2 ounce: Pkg NEAR EAST chicken rice pilaf mix or equiv. amt. plain rice,
2 cup: Chicken broth,
1/2 cup: Dried apricots,
2 tbsp: Grated orange zest,
1/2 cup: Slivered almonds, toasted
Directions:
Toss chicken with paprika, cinnamon and cardamon. In large non-stick
skillet, heat 2 tbs olive oil over medium heat. Add the chicken; cook
for 5 minutes, stirring occasionally; set aside.
In same skillet, heat remaining 1 tbs olive oil over medium heat. Add
onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix,
contents of spice bag, 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 5-10 minutes or until
liquid is absorbed.
Bon Apptit Special Collectors Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95
Source from luhu.jp
skillet, heat 2 tbs olive oil over medium heat. Add the chicken; cook
for 5 minutes, stirring occasionally; set aside.
In same skillet, heat remaining 1 tbs olive oil over medium heat. Add
onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix,
contents of spice bag, 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 5-10 minutes or until
liquid is absorbed.
Bon Apptit Special Collectors Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95
Source from luhu.jp
Tags
Poultry