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.
Serving size: Complete recipe
Calories 2381 Calories from Fat 507
% Daily Value*
Total Fat 58 g88.8%
Saturated Fat 13 g65.2%
Trans Fat 0 g
Cholesterol 222.3 mg74.1%
Sodium 4731.8 mg197.2%
Total Carbohydrates 352 g117.2%
Dietary Fiber 35.5 g142.1%
Sugars 30.4 g
Protein 115 g230.6%
Vitamin A 81.9% Vitamin C 64.2%
Calcium 64.4% Iron 82.1%
*Based on a 2000 Calorie diet