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Receta Persian Chicken Pilaf With Apricots, Orange And Almonds
by Global Cookbook

Persian Chicken Pilaf With Apricots, Orange And Almonds
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  Raciónes: 4

Ingredientes

  • 3 Tbsp. Extra Virgin Extra virgin olive oil
  • 1 lb Boneless, skinless chicken
  •     Breast -- in 1/2" pcs
  • 1 tsp Paprika
  • 1/2 tsp Cinnamon
  • 1 pch Cardamom
  • 1 lrg Onion -- minced
  • 1 x 6.25z pkg
  • 2 c. Reduced sodium chicken
  •     Broth
  • 1/2 c. Dry apricots
  • 2 Tbsp. Grated orange zest
  • 1/2 c. Slivered almonds, toasted --
  •     Until fragrant
  •     Chicken Rice Pilaf Mix

Direcciones

  1. NOTE - Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do. We use the Mahatma Saffron Rice mix, that is a little less than 6.25 ounce, but it still turns out great. Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp extra virgin olive oil over medium heat. Add in the chicken, cook 5 min, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 Tbsp extra virgin olive oil over medium heat. Add in onion; cook 8 min, 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 min. Stir in reserved chicken and almonds. Cover; continue to simmer 5 - 10 min or possibly till liquid is absorbed.