| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 3 | tb | Extra Virgin Olive Oil |
| 1 | lb | Boneless, skinless chicken breast in 1/2" pieces |
| 1 | ts | Paprika |
| 1/2 | ts | Cinnamon |
| 1 | pn | Cardamom |
| 1 | lg | Onion, chopped |
| 6 1/4 | oz | Pkg Chicken Rice Pilaf Mix * |
| 2 | c | Reduced sodium chicken broth |
| 1/2 | c | Dried apricots |
| 2 | tb | Grated orange zest |
| 1/2 | c | Slivered almonds, toasted till fragrant |
| 4 | Servings |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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