Moroccan Chicken on Saffron Rice (Ww)

Recipe by lazyme
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
  • Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
  • Remove from heat; keep warm.
  • Meanwhile, in large nonstick skillet, heat oil; add chicken.
  • Cook over medium-high heat, turning once, 8 minutes, until browned on all sides and juices run clear when chicken is pierced with fork.
  • Remove chicken from skillet; set aside.
  • In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
  • Add tomatoes and broth; bring liquid to a boil.
  • Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
  • Return chicken to skillet; stir in orange sections.
  • Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
  • Spoon warm rice mixture onto serving platter.
  • Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
  • 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.
  • 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.
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