Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.