Persian Chicken Pilaf With Apricots, Orange And Almonds

Directions

1. **NOTE - Obviously the recipe recommends using Near East Pilaf mix, but any packaged mix will do. We use the Mahatma Saffron Rice mix, that is a little less than 6.25 ounce, but it still turns out great. Toss chicken with paprika, cinnamon and cardamom. In large nonstick skillet, heat 2 Tbsp extra virgin olive oil over medium heat. Add in the chicken, cook 5 min, stirring occasionally. Remove from skillet, set aside. In same skillet, heat remaining 1 Tbsp extra virgin olive oil over medium heat. Add in onion; cook 8 min, 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 min. Stir in reserved chicken and almonds. Cover; continue to simmer 5 - 10 min or possibly till liquid is absorbed.