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Thursday, February 9, 2012

Moroccan Chicken with Apricots and Squash

This is a recipe we tried when we first started Weight Watchers over a year ago. We loved it then, and made it again recently. It was just as good as I remembered. Some substitution recommendations according to Weight Watchers are to use prunes instead of apricots and pumpkin instead of squash. I haven't tried either of those substitutions, so if you do, be sure to let me know what you think. This dish could be made in a slow-cooker if you want, but works just fine on the stove and in the oven.
Moroccan Chicken with Apricots and Squash
from: www.weightwatchers.com
Yield: 4 servings {Approx. 1 piece of chicken and 1 1/4 cups rice/squash mixture per person.}

What You Need
1 tsp. salt
1/4 tsp. ground black pepper
1 lb. uncooked skinless, boneless chicken breast, about four 4 oz. pieces
cooking spray
2 tsp. olive oil
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 large Vidalia onion, chopped {or what ever onion you have on hand}
2 cups butternut squash, peeled and cut into 1/2-in. cubes {about 3/4 lb.}
3/4 cup uncooked jasmine or basmati rice, rinsed {We used brown rice since we were out of jasmine/basmati.}
3/2 cup dried apricot halves, roughly chopped
1 1/2 cups canned chicken broth, or more if needed
1/4 cup fresh cilantro, minced {We left this out.}


What To Do
1. Preheat oven to 400 degrees F.
2. Rub salt and pepper all over chicken; set aside.
3. Coat a large oven-proof pot with cooking spray; heat over medium heat. Add oil; heat until it begins to shimmer. Add cumin, coriander, and cinnamon; cook until fragrant, stirring, about 30 seconds to 1 minute. Add chicken; cook until lightly browned; flipping once, about 1 1/2 to 2 minutes per side. Remove chicken to a plate; set aside.
4. Add onion and squash to pot, scraping down sides and bottom of pot to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent and squash begins to soften, about 10 minutes. Add rice and apricots; place browned chicken on top. Pour in broth; bring to a boil for 1 minute.
5. Cover pot and bake in oven until rice and squash are tender and chicken is cooked through, checking halfway through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving. Pin It

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