Moroccan Chicken on Saffron Rice (Ww) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook. Ingredients:
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 |
Directions:
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.
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