Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring the first 4 ingredients to a boil in a medium saucepan, stirring once or twice. reduce heat; cover and simmer for 15 minutes or until the liquid is absorbed. meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. add the almonds and cook, stirring, for 2 minutes or until toasted golden brown. melt the remaining butter in the same skillet. cook the chicken, turning once, for 12 minutes or until juices run clear. stir in the marmalade until melted. mound the rice onto a plate and top with the chicken. sprinkle with the almonds and scallions.

Target recipe: in a large saucepan melt butter over medium heat and add chicken. brown on all sides then remove from pan and set aside. add onion and tomato and saute until onion turns translucent. stir in oregano and lemon juice. add rice and stir well to combine and coat all grains of rice. add chicken stock, stir and return chicken to pot. bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.