Dried-and-True Apricot Chicken with Rice

Makes 4 servings

Rush-Hour Gourmet from The Philadelphia Inquirer (Nov. 10, 2005)

ingredients

1 cup chopped dried apricots
1 package microwaveable brown rice
1 tablespoon olive oil
1 onion, minced
3 boneless, skinless chicken breast halves, cut into chunks
1/3 cup chopped walnuts
2 tablespoons honey
1/2 teaspoon salt or to taste
1/4 teaspoon ground cinnamon
1 tablespoon chopped fresh mint
Freshley ground pepper

directions

Cover the apricots with boiling water in a small bowl; set aside to plump. Cook the rice. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, cook, stirring occasionally, until softened, about 3 minutes. Add the chicken, cook, stirring, until browned, about 5 minutes. Add the apricots with their liquid, walnuts, honey, salt, cinnamon and pepper to taste. Cook until chicken is finished and ingredients are heated through, about 5-7 minutes. Divide the rice among four plates. Top with chicken-apricot mixture. Divide mint amont each serving.