Ingredients:
3 tablespoons extra virgin olive oil
1 lb boneless skinless chicken breasts, cut in 1/2″ pieces
1 teaspoon paprika
1/2 teaspoon cinnamon
1 pinch cardamom
1 large onions, chopped
1 (6 1/4 ounce) packages chicken rice pilaf mix
2 cups reduced-sodium chicken broth
1/2 cup dried apricots
2 tablespoons grated orange zest
1/2 cup slivered almonds, toasted till fragrant
Directions:
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.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.