Lemon and Apricot Cinnamon Chicken

Step 1

1 Fill a deep saucepan with water and bring to a boil over medium-high heat; add a good pinch of the salt and the orzo

Step 2

2 Cook according to the package directions

Step 3

3 Meanwhile, coarsely chop the parsley and dill fronds (both to taste; reserve the stems for stock, if desired)

Step 4

4 Cut the chicken crosswise into bite-size strips/planks

Step 5

5 Drain the orzo, reserving 3 tablespoons of the pasta cooking water, then return to the pan

Step 6

6 Stir in the butter and a generous pinch of salt, then the fresh herbs and Aleppo pepper

Step 7

7 Cut the onion into small dice

Step 8

8 Coarsely chop the apricots, or cut them into 1/4-inch slices

Step 9

9 Heat the oil in a large skillet, preferably nonstick, over medium-high heat

Step 10

10 Once the oil shimmers, add the chicken and stir-fry for 2 to 3 minutes, so it loses its raw look; the pieces may not all be cooked through

Step 11

11 Add the onion and almonds; cook for about 6 minutes, stirring a few times, until the onion has softened and the chicken is cooked through

Step 12

12 While the chicken mixture is cooking, cut the lemons in half and squeeze their juice

Step 13

13 Reduce the heat to medium; add the lemon juice, cinnamon, black pepper and a generous pinch of salt

Step 14

14 Add the reserved pasta cooking water and continue to cook for a minute or so

Step 15

15 Add the cornstarch, stirring until slightly thickened

Step 16

16 Add the orzo mixture to the skillet, stirring gently to incorporate

Step 17

17 Once it has warmed through, stir in the apricots and remove from the heat

Step 18

18 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