Total Time
Prep 10 mins
Cook 10 mins

Deceptively easy - great for a weeknight meal. All you need to add is a green vegetable or salad. BH&G Magazine, June 2008 edition.


  1. Cook orzo according to package; drain. (Instead of using water use chicken broth)
  2. Drain apricot halves, reserving 1/2 cup syrup.
  3. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder.
  4. Heat oil in large skillet over medium heat with crushed red pepper flakes
  5. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once.
  6. Add apricots the last 2 minutes.
  7. Transfer to plates.
  8. Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions.
  9. Add chopped onion and remaining curry powder to skillet; cook 1 minute.
  10. Stir in reserved syrup and orzo.
  11. Add to plates.
  12. Sprinkle onion tops.