Apricot Chicken Orzo with Marcona Almonds
I made this recipe with DeLallo’s gluten-free orzo and it was delicous!
Ingredients
- 2 cups chopped dried apricots
- 2 Tbsp. butter
- 2 shallots, finely chopped
- 1/2 sweet onion, finely chopped
- 4-6 garlic cloves, pressed
- 3 lbs. chicken boneless skinless tenderloins
- 1/2 teaspoon of powdered cinnamon
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of salt
- One lemon, juiced
- 2 cups chicken stock
- 12 oz. orzo, I use DeLallo
- 2 Tbsp. fresh thyme, finely chopped
- 1 tablespoon of honey
- 6 oz. Marcona almonds
Instructions
- Cut the apricots in small pieces and soak in boiling water for about 10 minutes until softened; drain.
- Melt the butter in a large flat frying pan and add the shallots and onion, sautéing on low for about 8 minutes until they turn golden; add the garlic and cook another 1-2 minutes.
- Add the chicken tenderloins, browning them on both sides (about 3 minutes per side) before adding the cinnamon, salt and pepper, and fresh squeezed lemon juice. Leave the lemon halves in the pan (to release more flavor) and cook on low, with the lid on, for another 5 minutes.
- Pour in the chicken stock and drained apricots; bring to a boil and reduce the heat to a simmer before covering with a lid. Simmer for 30 minutes.
- Add the orzo pasta, 1 tablespoon of fresh thyme, and cook for 15 minutes (you want the orzo to be al dente).
- Uncover and sprinkle the Marcona almonds on top of the dish, drizzling with honey, ending with 1 tablespoon of fresh thyme. Serve!