Moroccan Chicken on Saffron Rice
A dish of chicken, rice and leeks, seasoned with saffron and cumin and simmered on the stove.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
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.
- 2
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.
- 3
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.
- 4
Add tomatoes and broth; bring liquid to a boil. Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
- 5
Return chicken to skillet; stir in orange sections. Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
- 6
Spoon warm rice mixture onto serving platter. Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
- 7
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.
- 8
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
