| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Main dishes, Nuts |
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 |
| 1 |
|
6.25oz pkg |
| 2 |
c |
Reduced sodium chicken |
|
|
Broth |
| 1/2 |
c |
Dried apricots |
| 2 |
tb |
Grated orange zest |
| 1/2 |
c |
Slivered almonds, toasted — |
|
|
Till fragrant |
|
|
Chicken Rice Pilaf Mix |
INSTRUCTIONS
**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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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