Persian Chicken Pilaf

• 3 tablespoons extra virgin olive oil
• 1 lb boneless skinless chicken breast, cut in 1/2" pieces
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 pinch cardamom
• 1 large onion, chopped
• 1 (6 1/4 ounce) package chicken rice pilaf mix
• 2 cups reduced-sodium chicken broth
• 1/2 cup dried apricot
• 2 tablespoons grated orange zest
• 1/2 cup slivered almonds, toasted till fragrant

1. Toss chicken with paprika, cinnamon and cardamom.
2. In large nonstick skillet, heat 2 Tbsp olive oil over medium heat.
3. Add the chicken, cook 5 minutes, stirring occasionally.
4. Remove from skillet, set aside.
5. In same skillet, heat remaining 1 Tbsp olive oil over medium heat.
6. Add onion; cook 8 minutes, stirring occasionally.
7. Stir in rice pilaf mix, contents of Spice Sack, broth, apricots, and orange zest; bring to a boil.
8. Cover; reduce heat to low.
9. Simmer 15 minutes.
10. Stir in reserved chicken and almonds.
11. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.

extra virgin olive oil, chicken breast, paprika, cinnamon, cardamom, onion, chicken rice, chicken broth, apricot, orange zest, slivered almonds

Taken from www.food.com/recipe/persian-chicken-pilaf-14002 (may not work)