2 (14 1/2 oz.) cans chicken broth
2 (3 inch) cinnamon sticks broken in pieces
1 tbsp. ground coriander
2 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. salt
1/8 tsp. ground red pepper
1 1/4 c. uncooked converted long grain rice
1 lb. boned and skinned chicken breasts, cut in 1/2 inch strips
1 c. frozen peas
1/2 c. chopped dried apricots

In a medium saucepan combine chicken broth, cinnamon, coriander, cumin, garlic and onion powder, ginger, turmeric, salt and red pepper. Bring to a boil. Stir in rice; return to a boil. Reduce heat and simmer covered until rice is nearly tender, about 10 minutes.

Add chicken, simmer covered until chicken is almost cooked, about 4 minutes. Stir in peas and apricots; simmer covered until chicken is tender and loses its pink color, about 2-3 minutes. Yield 4 servings (6 cups).