Enjoying the little things in life tonight....
After a busy day with my kindergartners, celebrating the 100th day of school, I was exhausted and ready to put my feet up. So instead I went to the gym. This whole half marathon training is beginning to become quite an inconvenience :) Nonetheless after a quick run, I threw my gym bag in the car and started the trek home. As per usual, I began my evening routine of unwinding with a few minutes on Pinterest, which was a pretty obvious indication of my growing appetite. After browsing some cooking blogs I decided on a new recipe that actually took more than 5 minutes and a microwave to prepare.
30 minutes later, with a glass of wine in hand and the smell of apricot chicken simmering in the oven, I have finally put those feet up. :) Such a simple, yet relaxing night--I even got the boys to help tonight....with only several complaints and jokes about what my roommates like to call "chaos cooking". 2 minutes left on the timer, I guess we'll find out how chaotic it really is.
Bon Appetite!
Here's the tasty recipe!
Moroccan Chicken with Apricots and Squash
Weight Watchers Recipe
Prep time: 18 min
Cook time: 42 min
Serves: 4
This fabulous one-pot meal can also be made in a slow cooker. If you don’t have apricots on hand, try prunes. And pumpkin is tasty instead of squash.
Ingredients
| 1 tsp table salt, or to taste |
| 1/4 tsp black pepper, freshly ground |
| 1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces |
| 3 spray(s) cooking spray |
| 2 tsp olive oil |
| 1 tsp ground cumin, or to taste |
| 1 tsp ground coriander, or to taste |
| 1/2 tsp ground cinnamon, or to taste |
| 1 large uncooked vidalia onion(s), chopped |
| 2 cup(s) uncooked butternut squash, peeled and cut into1/2-inch cubes (about 3/4 lb) |
| 3/4 cup(s) uncooked jasmine rice, or basmati rice, rinsed |
| 16 halves dried apricot halves, roughly chopped |
| 1 1/2 cup(s) canned chicken broth, or more if needed |
| 1/4 cup(s) cilantro, fresh, minced |
Instructions
- Preheat oven to 400°F.
- Rub salt and pepper all over chicken; set aside.
- 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 second 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.
- 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.
- 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. Yields about 2 cups (including a piece of chicken) per serving.
Notes
- Finish with fresh lemon juice, if desired.
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