Persian Chicken Pilaf

Name: Persian Chicken Pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 3 tbsp extra virgin olive oil; 1 lb boneless skinless chicken breast; 1 tsp paprika; 0.5 tsp cinnamon; 1 pinch cardamom; 1 large onion; 1 package chicken rice pilaf mix (6 1/4 ounce); 2 cup reduced-sodium chicken broth; 0.5 cup dried apricot; 2 tbsp grated orange zest; 0.5 cup slivered almonds

Chicken, apricot and orange zest come together in this pilaf, fragrant with paprika and cinnamon and simmered on the stove.

30 min · Serves 4 · Easy

Method

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Time: Prep 5 min · Cook 25 min · 30 min total
Difficulty: easy

1
Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
2
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.
5 min
3
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.
8 min
4
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.