Monday, July 30, 2012

Apricot Chicken and Orzo

I'm always hesitant to try fruit with meat. I don't know why, it just always seems wrong in some way. I feel as though I'm always surprised though! The curry powder in this recipe brought in some great flavors. The apricots really brought in an interesting texture. And I always love cooking with orzo. If you haven't yet, you need to. I love it.

Apricot Chicken and Orzo--adapted from Better Homes and Gardens
Total Time: 20 Minutes
Serves 4

  • 1 1/4 cups dried orzo pasta
  • 1 15-ounce can unpeeled apricot halves in light syrup, undrained
  • 4 skinless, boneless chicken breasts
  • 1 1/2 teaspoons curry powder
  • Salt and black pepper
  • 2 tablespoons olive oil
  • 6 green onions
Cook orzo according to package directions, drain. Drain apricot halves, reserving 1/2 cup syrup. Set apricots and the syrup aside. Meanwhile, sprinkle chicken with 1/2 teaspoon curry powder, salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook for 8-10 minutes or until chicken is no longer pink. Add apricot halves, cut side down, to the skillet for last 2 minutes of cooking. Transfer chicken and apricots to keep warm.

Cut green tops off two of the green onions and cut into this diagonal slices; set aside for garnish. Chop remaining green onions. Add chopped green onions and the remaining 1 teaspoon curry powder to skillet; cook for 1 minute. Stir in the reserved syrup and orzo. Spoon onto plates and garnish with green onion tops.
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