Moroccan chicken with apricots and squash
6
Points®
Total Time
1 hr
Prep
18 min
Cook
42 min
Serves
4
Difficulty
Easy
This fabulous one-pot meal is packed with Moroccan spices like cumin, coriander, and cinnamon that infuse the chicken, vegetables, and fluffy, fragrant jasmine rice with rich, complex flavor. Toasting the spices doesn’t take long, and it brings out their aroma and flavor. This dish cooks in an ovenproof Dutch oven but can also be made in a slow cooker. Dried apricots are a favorite fruit in Moroccan dishes and beautifully complement the flavor of butternut squash. Choose squash that feel heavy for their size and have a smooth, hard skin that is free of soft spots. You can substitute pumpkin for the butternut squash, if you like.
Ingredients
Table salt
1 tsp, or to taste
Black pepper
¼ tsp, freshly ground
Uncooked skinless boneless chicken breast
1 pound(s), four 4 oz pieces
Cooking spray
3 spray(s)
Olive oil
2 tsp
Ground cumin
1 tsp, or to taste
Ground coriander
1 tsp, or to taste
Ground cinnamon
½ tsp, or to taste
Vidalia onion
1 large, chopped
Uncooked butternut squash
2 cup(s), cubed, peeled and cut into1/2-inch cubes (about 3/4 lb)
Uncooked jasmine rice
¾ cup(s), or basmati rice, rinsed
Dried apricot halves
16 half/halves, roughly chopped
Chicken broth
1½ cup(s), or more if needed
Cilantro
¼ cup(s), fresh, minced
