Spiced Chicken Pilaf With Apricots
|Sliced celery||1 Cup (16 tbs)|
|Slivered apricots||1⁄2 Cup (8 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Cooked shredded chicken||2 1⁄2 Cup (40 tbs)|
|Brown rice||2 Cup (32 tbs)|
|Grated orange peel||2 Teaspoon|
|Ground cinnamon||4 Teaspoon|
|Onion powder||4 Teaspoon|
|Chicken broth||5 1⁄2 Cup (88 tbs)|
|Celery leaves/Orange slices||4 (For Garnish)|
In a medium saucepan, combine broth, rice, cinnamon, onion powder, orange peel, salt and black pepper.
Bring to a boil, cover and simmer until rice is almost tender, about 30 minutes.
Stir in celery and simmer, covered, for 10 minutes.
Stir in chicken and apricots; simmer, covered, until rice is tender and some liquid remains, about 5 minutes.
Spoon into a serving bowl and sprinkle with almonds.
Garnish with orange slices and celery leaves, if desired.