Lemon and Apricot Cinnamon Chicken Recipe

Celeb Gist
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This is a happy mixture of flavors with just enough cinnamon to perfume the dish. The blend of red and black peppers gives it depth. Cold leftovers make a nice lunch salad the next day. Serve with a green salad.

Refrigerate for up to 3 days.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Total: 25 mins

  • Step 1

    Fill a deep saucepan with water and bring to a boil over medium-high heat. Add a good pinch of the salt and orzo. Cook according to the package directions, then drain, reserving 3 tablespoons of the pasta cooking water. Return the orzo to the saucepan; stir in the butter and a generous pinch of salt, followed by the parsley, dill and Aleppo pepper.

  • Step 2

    In a large, preferably nonstick skillet over medium-high heat, heat the oil until shimmering. Add the chicken and stir-fry until it loses its raw look, 2 to 3 minutes; the pieces may not all be cooked through. Add the onion and almonds and cook, stirring a few times, until the onion has softened and the chicken is cooked through, about 6 minutes.

  • Step 3

    Reduce the heat to medium, add the lemon juice, cinnamon, black pepper and a generous pinch of salt. Add the reserved orzo cooking water and continue to cook for about 1 minute. Add the cornstarch, stirring until slightly thickened.

  • Step 4

    Add the orzo mixture to the skillet, stirring gently to incorporate. Once it has warmed through, stir in the apricots and remove from the heat.

  • Step 5

    Serve warm, drizzled with a little oil and sprinkled a final pinch or two of salt and with more of the Aleppo pepper, if desired.

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    Nutritional Facts

    Per serving

    • Calories

      580

    • Fat

      25 g

    • Saturated Fat

      5 g

    • Carbohydrates

      52 g

    • Sodium

      790 mg

    • Cholesterol

      100 mg

    • Protein

      39 g

    • Fiber

      4 g

    • Sugar

      14 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea," Kyle, 2016).

    Tested by Bonnie S. Benwick.

    Published May 8, 2017

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