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Moroccan Chicken on Saffron Rice Recipe

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This recipe for Moroccan Chicken on Saffron Rice, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Sherlock
Added: Wednesday, October 12, 2005


6 ounces long grain rice
pinch of saffron beads
2 teaspoons olive oil
4 4 ounce chicken breasts
2 cups thinly sliced leeks
12 dried apricot halves
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
2 cups coarsely chopped tomatoes
1 cup chicken broth
1 cup orange sections

1. Bring 2 cups of water to boil; stir in rice and saffron. Reduce to simmer and cook 20 minutes.
2. Saute chicken in olive oil until brown and remove from skillet.
3. Saute leeks, apricots, cumin, cinnamon and pepper flakes for 5 minutes. Add tomatoes and broth and bring to boil. reduce heat to simmer and cook 3 minutes.
4. Return chicken to skillet and heat.
5. Spoon rice onto platter, top with chicken breast and arrange vegetables around rice and serve!

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