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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 tablespoons extra virgin olive oil |
1 lb boneless skinless chicken breast, cut in 1/2 pieces |
1 teaspoon paprika |
1/2 teaspoon cinnamon |
1 pinch cardamom |
1 large onion, chopped |
1 (6 1/4 ounce) package chicken rice pilaf mix |
2 cups reduced-sodium chicken broth |
1/2 cup dried apricot |
2 tablespoons grated orange zest |
1/2 cup slivered almonds, toasted till fragrant |
Directions:
1. Toss chicken with paprika, cinnamon and cardamom.
2. In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
3. Add the chicken, cook 5 minutes, stirring occasionally.
4. Remove from skillet, set aside.
5. In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
6. Add onion; cook 8 minutes, stirring occasionally.
7. Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
8. Cover; reduce heat to low.
9. Simmer 15 minutes.
10. Stir in reserved chicken and almonds.
11. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.
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