Moroccan Chicken On Saffron Rice Ww

Ingredients

• 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

Preparation

1. 1in medium saucepan , bring 2 cups water to a boil
2. 2stir in rice and saffron
3. 3reduce heat to low
4. 4cook , covered , 20 minutes , until all water is absorbed and rice is tender
5. 5remove from heat
6. 6keep warm
7. 7meanwhile , in large nonstick skillet , heat oil
8. 8add chicken
9. 9cook over medium-high heat , turning once , 8 minutes , until browned on all sides and juices run clear when chicken is pierced with fork
10. 10remove chicken from skillet
11. 11set aside
12. 12in same skillet , combine leeks , apricots , cumin , cinnamon and red pepper flakes
13. 13cook , stirring frequently , 5 minutes , until leeks are softened
14. 14add tomatoes and broth
15. 15bring liquid to a boil
16. 16simmer , covered , 3 minutes , until mixture is heated through
17. 17return chicken to skillet
18. 18stir in orange sections