If anyone has ever been on WeightWatchers, you know the key to success is changing up your meals and making them new and exciting. It’s easy to get off track when you eat the same meals everyday. I decided to go on to the WeightWatchers website and explore the recipe archive. I came across this recipe and look what I was able to make. It doesn’t even look like it’s a WeightWatchers meal. I have tried many WeightWatchers’ recipes and have no made anything as delicious as this dish.
I altered the WeightWatchers recipe only slightly to allow for 6 servings instead. I only added more butternut squash, chicken stock, and chicken so the point value will not increase much at all. WeightWatchers gave the meal a 9 point value.
Ingredients that you might not have on hand
2 lbs. chicken, 1 tsp ground cumin, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cinnamon, 1 large vidalia onion (chopped), 2 cups butternut squash (peeled and cut into 1/2 inch cubes), 3/4 cup rice, 16 dried apricots (chopped), 2 cups chicken broth, 1/4 cup fresh cilantro
1. Preheat oven to 400
2. Season chicken with salt and pepper.
3. Coat a large dutch oven with cooking spray. Heat over medium heat. Add 2 tbsp olive oil and heat until it begins to shimmer. Add cumin, nutmeg, and cinnamon. Cook about 30 seconds. Add the chicken to the pot and cook until lightly browned on both sides for about 2 minutes per side. Remove chicken to a plate and set aside.
4. Add onion and squash to the pot, scraping down sides to incorporate pan drippings. Cook, stirring occasionally, until onions start to turn translucent. Add rice and apricots. Place browned chicken on top and pour in broth.
5. Cover pot and bake in oven for about 40 minutes. Check halfway through to see if more broth is needed. Sprinkle with cilantro before serving. Yields about two cups (including a piece of chicken) per serving.
Even if you are not dieting, you need to try this recipe. You will feel like you crossed the Atlantic for the night and are opening the aromatic pleasures of an authentic tagine!