| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | olive oil extra virgin |
| 1 x ca. 450 g | Boneless, skinless chicken breast in 1/2" pieces |
| 1 Teelöffel | paprika |
| 1/2 Teelöffel | cinnamon |
| 1 Prise | Cardamom |
| 1 gross | Onion chopped |
| 6 1/4 x ca. 30 g | Pkg Chicken Rice Pilaf Mix * |
| 2 Tasse | Reduced sodium chicken broth |
| 1/2 Tasse | apricots dried |
| 2 Esslöffel | orange zest grated |
| 1/2 Tasse | 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.
4 Servings
|
|
Anmerkungen zum Rezept:
|
