Moroccan Chicken On Saffron Rice (Ww) - cooking recipe

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

Preparation

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.