Persian Chicken Pilaf

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.

No additional tips available.