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1
In medium saucepan, bring 2 cups water to a boil; stir in rice and saffron.
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2
Reduce heat to low; cook, covered, 20 minutes, until all water is absorbed and rice is tender.
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3
Remove from heat; keep warm.
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4
Meanwhile, in large nonstick skillet, heat oil; add chicken.
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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.
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6
Remove chicken from skillet; set aside.
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7
In same skillet, combine leeks, apricots, cumin, cinnamon and red pepper flakes; cook, stirring frequently, 5 minutes, until leeks are softened.
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8
Add tomatoes and broth; bring liquid to a boil.
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9
Reduce heat to low; simmer, covered, 3 minutes, until mixture is heated through.
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10
Return chicken to skillet; stir in orange sections.
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11
Cook, turning chicken occasionally, 3 minutes, until chicken is heated through.
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12
Spoon warm rice mixture onto serving platter.
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13
Top rice mixture with cooked chicken breasts; surround chicken with vegetable mixture.
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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.
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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.
