Recipe - Persian Chicken Pilaf

3 tablespoon Extra Virgin Olive Oil
1 pound Boneless, skinless chicken
breast in 1/2" pieces
1 teaspoon Paprika
One half teaspoon Cinnamon
1 pn Cardamom
1 lg Onion, chopped
6 One fourth ounce Pkg Chicken Rice Pilaf Mix *
2 cup Reduced sodium chicken broth
One half cup Dried apricots
2 tablespoon Grated orange zest
One half cup 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