| 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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