This awesome one-pot meal is staple in our household. We use a large Le Creuset pot. It turns out tangy and juicy and sweet and hearty all at once. Goes great with a green salad. Adapted from recipe for Moroccan Chicken with Apricots and Squash on Weight Watchers Website.
1 tsp sea salt
¼ tsp Pepper
1 pound(s) raw chicken breast
a few tablespoons of butter
1 tsp Cumin
1 tsp Coriander
½ tsp Cinnamon
1 large Onion – any kind but a sweet onion like vidalia works well
2 cup(s) winter squash (about 3/4 lb) – can be frozen or fresh roasted
¾ cup(s) brown rice
16 halves Apricots, dried, roughly chopped
1½ cup(s) Broth, chicken
¼ cup(s) Cilantro, minced
1. Preheat oven to 400°F.
2. Rub salt and pepper all over chicken; set aside.
3. Melt a few tablespoons of butter in the pot on medium heat. Add cumin, coriander and cinnamon; cook for about 1 minute. Add chicken; cook until lightly browned, flipping once, about 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 half way through to see if more broth is needed, about 20 to 25 minutes. Sprinkle with cilantro before serving.