Moroccan Chicken on Saffron Rice (Ww)

• long-grain rice↗6 ounces
• saffron thread↗1 pinch
• olive oil↗2 teaspoons
• boneless skinless chicken breasts↗16 ounces
• leeks↗2 cups

  thinly sliced well-washed

• dried apricot halves↗12

  thinly sliced

• ground cumin↗1 teaspoon
• cinnamon↗1⁄4 teaspoon
• crushed red pepper flakes↗1⁄4 teaspoon
• tomatoes↗2 cups

  coarsely chopped

• low sodium chicken broth↗1 cup
• orange section1 cup

Step-by-step instructions

1. 1

   In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.

2. 2

   Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.

3. 3

   Remove from heat; keep warm.

4. 4

   Meanwhile, in large nonstick skillet, heat oil; add chicken.

5. 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. 6

   Remove chicken from skillet; set aside.

7. 7

   In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.

8. 8

   Add tomatoes and broth; bring liquid to a boil.

9. 9

   Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.

10. 10

    Return chicken to skillet; stir in orange sections.

11. 11

    Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.

12. 12

    Spoon warm rice mixture onto serving platter.

13. 13

    Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.

14. 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. 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.