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. ---------------------------------------------------------------------------
Nutrition
Ingredients