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Persian chicken pilaf
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| Artist: |
_ |
| Categories: |
Central Asian, Chicken, Exotic, Persian, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Extra Virgin Olive Oil | | 1
| lbs | Boneless, skinless chicken | | | -breast in ? pieces | | 1
| tsp | Paprika | | 1/2
| tsp | Cinnamon | | 1
| pinch | Cardamom | | 1
| large | Onion, chopped | | 6 1/4
| oz | Pkg Chicken Rice Pilaf Mix * | | 2
| cup | Reduced sodium chicken broth | | 1/2
| cup | Dried apricots | | 2
| tbsp | Grated orange zest | | 1/2
| cup | Slivered almonds, toasted | | | -till fragrant |
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Procedures:
| 1 | * obviously the recipe recommends using near east pilaf mix, but any packaged mix will do. | | 2 | Toss chicken with paprika, cinnamon and cardamom. | | 3 | In large nonstick skillet, heat 2 tbsp olive oil over medium heat. | | 4 | Add the chicken, cook 5 minutes, stirring occasionally. | | 5 | Remove from skillet, set aside. | | 6 | In same skillet, heat remaining 1 tbsp olive oil over medium heat. | | 7 | Add onion; cook 8 minutes, stirring occasionally. | | 8 | Stir in rice pilaf mix, contents of spice sack, broth, apricots, and orange zest; bring to a boil. | | 9 | Cover; reduce heat to low. | | 10 | Simmer 15 minutes. | | 11 | Stir in reserved chicken and almonds. | | 12 | Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed. | | 13 | Notes : from a near east rice advertising section in bon appetit 9/95 makes 4 servings |
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