Ingredients:
Extra virgin olive oil 3 tbsp
Boneless, skinless chicken breast in ½” pieces 1 lb
Paprika 1 tsp
Cinnamon ½ tsp
Cardamom ½ pn
Onion, chopped 1 large
Chicken rice pilaf mix 61/4 oz pkg
Reduced sodium chicken broth 2 cup
Dried apricots ½ cup
Grated orange zest 2 tbsp
Slivered almonds, toasted till fragrant ½ cup
Method:
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.
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