I made this recipe with DeLallo’s gluten-free orzo and it was delicous!
Ingredients
2cupschopped dried apricots
2Tbsp.butter
2shallots, finely chopped
1/2sweet onion, finely chopped
4-6garlic cloves, pressed
3lbs.chicken boneless skinless tenderloins
1/2teaspoonof powdered cinnamon
1/2teaspoonof ground black pepper
1teaspoonof salt
One lemon, juiced
2cupschicken stock
12oz.orzo, I use DeLallo
2Tbsp.fresh thyme, finely chopped
1tablespoonof honey
6oz.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!