Title: Persian chicken pilaf
 Categories: Poultry
      Yield: 4 Servings
 
      3 tb Extra Virgin Olive Oil
      1 lb Boneless, skinless chicken
           -breast in 1/2" pieces
      1 ts Paprika
    1/2 ts Cinnamon
      1 pn Cardamom
      1 lg Onion, chopped
  6 1/4 oz Pkg Chicken Rice Pilaf Mix *
      2 c  Reduced sodium chicken broth
    1/2 c  Dried apricots
      2 tb Grated orange zest
    1/2 c  Slivered almonds, toasted
           -till fragrant
 
  * Obviously the recipe recommends using Near East Pilaf mix, but any
  packaged mix will do.
  
  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.
  
  NOTES : From a Near East Rice Advertising Section in Bon Appetit 9/95
  Makes 4 Servings