APRICOTS AND CHICKEN WITH RICE

APRICOTS AND CHICKEN WITH RICE

Naturally sweet Sun-Dried Turkish Apricots are plump and loaded with flavor Include them with fragrant basmati rice, chicken and spices for an unforgettable one pot dish.

Prep time: 5 min

Cook time: 90 min

Total time: 95 min

INGREDIENTS

Makes 4 servings

  • 3 Teaspoons Kosher Sea Salt Flakes, divided

  • 2 Cups Basmati Rice

  • 1/4 Cup Sugar

  • 1 10'' Cinnamon Stick, broken into 3 pieces

  • 3 Green Cardamom, crushed

  • 1/4 Cup Water

  • 3/4 Cup Sun-Dried Turkish Apricots, halved

  • 4 Boneless, Skinless Chicken Breasts

  • 1/2 Teaspoon Ground Cardamom

  • 1/2 Teaspoon Ground Korintje Cinnamon

  • 1/2 Teaspoon Ground Black Peppercorns Dustless

  • 5 Tablespoons Butter, divided

DIRECTIONS

  1. Sprinkle 2 teaspoons salt over rice in medium bowl. Stir in enough water to cover rice, and soak for 1 hour.

  2. Preheat oven to 350°F.

  3. Bring 6 cups water to boil in medium saucepan. Add rice and soaking water. Boil for 5 minutes, then rinse well and drain. Set aside.

  4. Combine sugar, cinnamon stick, crushed cardamom pods and water in heavy skillet. Bring to simmer over medium-low heat and cook for 3 minutes. Add halved apricots and cook for 5 minutes.

  5. Meanwhile, pat chicken breasts dry, and sprinkle with ground cinnamon, cardamom, remaining 1 teaspoon salt and black pepper. Melt 2 tablespoons butter in large sauté pan over medium-high heat. Add chicken, and cook until lightly browned on all sides, but not cooked through. Set aside.

  6. Melt remaining 3 tablespoons butter in large casserole dish with cover. Add half apricot cooking liquid. Add half of rice and top with half of apricots. Arrange chicken breasts on top and cover with remaining rice and apricots. Arrange cinnamon sticks on top.

  7. Cover and bake for 35 minutes, or until chicken is cooked through.

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