Herbed Chicken with Brown Rice Pilaf

Tastey!! I have made the pilaf often without the chicken, to go with other meats and fish. Left over pilaf is nice stir fryed.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  clove garlic, smashed
• 1 1⁄2 cups brown rice
• 2  teaspoons ground cumin
• 3  cups chicken broth or 3  cups water
• 1  pinch cayenne pepper
• 1⁄2 teaspoon  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  lb chicken breast, boneless,skinless
• 1⁄4 cup  dried apricot, slivered
• 1⁄4 cup raisins
• 1⁄4 cup  toasted almond, slivered
• 1⁄2 cup green onion, thinly sliced

Directions

1. Heat 1 tablespoon oil in saucepan over medium heat.
2. Cook garlic 2 minutes.
3. Add rice and cumin, stir until coated.
4. Add broth and cayenne pepper.
5. Increase heat to high and bring to a boil.
6. Cover and simmer over medium low heat 20 minutes.
7. Meanwhile, stir italian seasoning with salt and pepper.
8. Sprinkle over both sides of chicken to coat.
9. Heat remaining oil in frying pan over medium high heat.
10. Add chicken and cook until no longer pink, about 5 minutes on each side.
11. Remove from heat and cover to keep warm.
12. Stir apricots and raisens into rice.
13. Cover and continue to simmer until broth has been absorbed, 5 to 10 minutes.
14. Gently stir almonds and green onions into rice mixture.
15. To serve, place rice mixture on plate and fan chicken slices over top.