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Name: Persian Chicken Pilaf W/ Apricots, Orange and Almonds
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Broth; Chicken Rice Pilaf Mix; Breast -- in 1/2" pieces; 1 lb Boneless, skinless chicken; Till fragrant; 2 tb Grated orange zest; 1/2 ts Cinnamon; 1/2 c Slivered almonds, toasted --; 1 ts Paprika; 1 6.25oz pkg; 1/2 c Dried apricots; 1 pn Cardamom; 1 lg Onion -- chopped; 3 tb Extra Virgin Olive Oil; 2 c Reduced sodium chicken

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INGREDIENTS

Broth
Chicken Rice Pilaf Mix
Breast -- in 1/2" pieces
1 lb Boneless, skinless chicken
Till fragrant
2 tb Grated orange zest
1/2 ts Cinnamon
1/2 c Slivered almonds, toasted --
1 ts Paprika
1 6.25oz pkg
1/2 c Dried apricots
1 pn Cardamom
1 lg Onion -- chopped
3 tb Extra Virgin Olive Oil
2 c Reduced sodium chicken

Servings

INSTRUCTIONS

**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

NOTES

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Persian Chicken Pilaf W/ Apricots, Orange and Almonds

Broth
 Chicken Rice Pilaf Mix
 Breast -- in 1/2" pieces
1 lb Boneless, skinless chicken
 Till fragrant
2 tb Grated orange zest
1/2 ts Cinnamon
1/2 c Slivered almonds, toasted --
1 ts Paprika
1 6.25oz pkg
1/2 c Dried apricots
1 pn Cardamom
1 lg Onion -- chopped
3 tb Extra Virgin Olive Oil
2 c Reduced sodium chicken

**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

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 273
Calories from Fat: 126 (46%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 2.1g
Cholesterol 78.4mg		24 %
Sodium 277.3mg		10 %
Potassium 495.1mg		13 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 10.1g
Protein 25g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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