Persian Chicken Pilaf

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 almond, toasted till fragrant

Directions

1. 1

   Toss chicken with paprika, cinnamon and cardamom.

2. 2

   In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.

3. 3

   Add the chicken, cook 5 minutes, stirring occasionally.

4. 4

   Remove from skillet, set aside.

5. 5

   In same skillet, heat remaining 1 Tbsp olive oil over medium heat.

6. 6

   Add onion; cook 8 minutes, stirring occasionally.

7. 7

   Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.

8. 8

   Cover; reduce heat to low.

9. 9

   Simmer 15 minutes.

10. 10

    Stir in reserved chicken and almonds.

11. 11

    Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.