Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Extra virgin olive oil

  2. 1 lb 454g / 16oz Boneless - skinless chicken ¥

  3. 1 teaspoon 5ml Paprika

  4. 1/2 teaspoon 2 1/2ml Cinnamon

  5. 1 Cardamom

  6. 1 Onion - chopped (large)

  7. 1 Chicken rice pilaf mix

  8. 2 cups 474ml Reduced sodium chicken broth

  9. 1/2 cup 118ml Dried apricots

  10. 2 tablespoons 30ml Grated orange zest

  11. 1/2 cup 46g / 1.6oz Slivered almonds - toasted Fragrant

Instructions Jump to Ingredients ↑

  1. Recipe 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 4 Servings


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