Moroccan Chicken On Saffron Rice (ww)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 ounces long-grain rice
• 1 pinch saffron thread
• 2 teaspoons olive oil
• 16 ounces boneless skinless chicken breasts
• 2 cups leeks, thinly sliced well-washed
• 12 dried apricot halves, thinly sliced
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 2 cups tomatoes, coarsely chopped
• 1 cup low sodium chicken broth
• 1 cup orange section

Recipe

• 1 in medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
• 2 reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
• 3 remove from heat; keep warm.
• 4 meanwhile, in large nonstick skillet, heat oil; add chicken.
• 5 cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
• 6 remove chicken from skillet; set aside.
• 7 in same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
• 8 add tomatoes and broth; bring liquid to a boil.
• 9 reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
• 10 return chicken to skillet; stir in orange sections.
• 11 cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
• 12 spoon warm rice mixture onto serving platter.
• 13 top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
• 14 serving (1 chicken breast, 3/4 cup rice, 3/4 cup vegetable mixture) provides: 1/2 fat, 1 fruit, 2 vegetables, 3 proteins, 1 1/2 breads, 5 optional calories.
• 15 per serving: 406 calories, 5 g total fat, 1 g saturated fat, 66 mg cholesterol, 125 mg sodium, 58 g total carbohydrate, 4 g dietary fiber, 32 g protein, 93 mg calcium; 8 points.