Persian Chicken Pilaf

Ingredients

 * 3 tablespoons extra virgin olive oil
 * 1 lb boneless skinless chicken breasts, cut in 1/2" pieces
 * 1 teaspoon paprika
 * 1/2 teaspoon cinnamon
 * 1 pinch cardamom
 * 1 large onion, chopped
 * 1 (6.25 ounces) package chicken rice pilaf mix
 * 2 cups reduced-sodium chicken broth
 * 1/2 cup dried apricots
 * 2 tablespoons grated orange zest
 * 1/2 cup slivered almonds, toasted till fragrant

Directions

 * 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.