Title: Persian chicken pilaf w/ apricots~ orange and
 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
      1    6.25oz pkg
      2 c  Reduced sodium chicken
           Broth
    1/2 c  Dried apricots
      2 tb Grated orange zest
    1/2 c  Slivered almonds, toasted --
           Till fragrant
           Chicken Rice Pilaf Mix
 
  **NOTE - Obviously the recipe recommends using Near East Pilaf mix,
  but any packaged mix will do. We use the Mahatma Saffron Rice mix,
  which is a little less than 6.25 oz, but it still turns out great.
  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.