Title: Persian Chicken Pilaf W/ Apricots, Orange and Almonds
Categories: Main dishes, Nuts
Yield: 4 Servings

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

**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