Persian Chicken Pilaf

== Ingredients ==
* 3 tablespoons extra virgin olive oil
* 1 lb boneless skinless chicken breasts, cut in ½" pieces
* 1 teaspoon paprika
* ½ teaspoon cinnamon
* 1 pinch cardamom
* 1 large onion, chopped
* 1 (6.25 ounces) package chicken rice pilaf mix
* 2 cups reduced-sodium chicken broth
* ½ cup dried apricots
* 2 tablespoons grated orange zest
* ½ 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.
Category:Almond Recipes
Category:Cardamom Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Dried apricot Recipes
Category:Persian Meat Dishes
Category:Pilaf Recipes