STREAMING NOW: Jamie's Super Food

Moroccan Chicken on Saffron Rice (Ww)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
  2. Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
  3. Remove from heat; keep warm.
  4. Meanwhile, in large nonstick skillet, heat oil; add chicken.
  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. Remove chicken from skillet; set aside.
  7. In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
  8. Add tomatoes and broth; bring liquid to a boil.
  9. Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
  10. Return chicken to skillet; stir in orange sections.
  11. Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
  12. Spoon warm rice mixture onto serving platter.
  13. Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
  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. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: