Moroccan Chicken On Saffron Rice Ww

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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.

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Steps

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In medium saucepan , bring 2 cups water to a boil.

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Stir in rice and saffron.

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Reduce heat to low.

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Cook , covered , 20 minutes , until all water is absorbed and rice is tender.

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Remove from heat.

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Keep warm.

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Meanwhile , in large nonstick skillet , heat oil.

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Add chicken.

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Cook over medium-high heat , turning once , 8 minutes , until browned on all sides and juices run clear when chicken is pierced with fork.

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Remove chicken from skillet.

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Set aside.

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In same skillet , combine leeks , apricots , cumin , cinnamon and red pepper flakes.

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Cook , stirring frequently , 5 minutes , until leeks are softened.

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Add tomatoes and broth.

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Bring liquid to a boil.

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Reduce heat to low.

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Simmer , covered , 3 minutes , until mixture is heated through.

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Return chicken to skillet.

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Stir in orange sections.

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

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Spoon warm rice mixture onto serving platter.

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Top rice mixture with cooked chicken breasts.

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Surround chicken wi.

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Ingredients

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long-grain rice, saffron thread, olive oil, boneless skinless chicken breasts, leeks, dried apricot halves, ground cumin, cinnamon, crushed red pepper flakes, tomatoes, low sodium chicken broth, orange section