Moroccan Chicken with Apricots and Squash

Today was another beautiful fall day. Joey and I went for a long walk early in the morning. When we got home, I went to the store. I needed stuff for ratatouille and Moroccan Chicken with Apricots and Squash. Ratatouille has become a great staple for me. It's very filling, tastes great, and it's easy to prepare, so I'm not tempted to run to a fast food place if I'm tired or pressured by time.

I think Moroccan Chicken with Apricots and Squash (I'm sorry about the picture. For some reason, I couldn't get enough light on the plate) might become a favorite as well with some minor changes. It calls for chicken breasts, but I think I'd prefer chicken thighs. I'm a fan of dark meat. Chicken breasts, with few exceptions, is too dry for me. Thighs would increase the calories, but I could easily divide it out to 5 servings. It's almost overly filling as it is. Also, I'd eliminate the cilantro. I'm not one of those people who think cilantro tastes like soap (It does to some people), but it's not my favorite flavor. However, the rest of the dish is absolutely heavenly. The apricots, rice, onions, and squash seasoned with the cumin, coriander, and cinnamon is unbelievably good.

This recipe comes from the Weight Watchers website, weightwatchers.com. I'm afraid it doesn't provide all the nutrient information, only the point value, which is 8. This is pretty much a standard point count for entrees. My chicken thigh and brown rice dish I frequently make and which is posted much earlier in this blog is also 8 points. It serves 4. So, here it is:

Ingredients
1 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground
1 pound uncooked boneless, skinless chicken breast, four 4 oz. pieces
3 sprays cooking spray
2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 large Vidalia onion, chopped
2 cups butternut squash, peeled and cut into 1/2-inch cubes (about 3/4 pounds)
3/4 cup uncooked jasmine rice, or basmati rice rinsed
3/4 cup dried apricot halves, roughly chopped
1.5 cups canned chicken broth, or more if needed
1/4 cup cilantro, fresh minced.

Preparation
Preheat oven to 400°
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 seconds to a minute. Add chicken; cook until lightly brown, flipping once, about 1.5 to 2 minutes per side. Remove chicken to 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

Note: Finish with fresh lemon juice if desired.