Citrus-Spiced Chicken with Roasted Carrots, Apricot Couscous and Garlic Yogurt Sauce

This vibrant chicken dish brings together bright citrus and warm Tunisian spices for a marinade that tenderizes and infuses every bite. Paired with sweet roasted carrots, apricot-studded couscous and a tangy garlic yogurt sauce, it’s a balanced meal that feels special enough for company but easy enough for a weeknight.

The magic starts with a quick marinade of orange and lemon juice, Tunisian spice blend and a touch of sugar. While the chicken soaks up flavor, you’ll roast carrots and prepare fluffy couscous with dried apricots. A simple pan sauce made from the marinade drippings ties everything together and the garlic yogurt sauce adds a cool, creamy finish.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Zest and juice the orange and lemon. In a small bowl, combine orange juice, lemon juice, half the Tunisian spice blend, 1 tsp sugar, 2 tsp olive oil and a pinch of salt. Add chicken cutlets and turn to coat. Set aside to marinate.
3. Peel and slice carrots into ½-inch thick rounds. Toss with 1 tbsp olive oil, remaining Tunisian spice blend, salt and pepper. Spread on prepared baking sheet and roast for 20-25 minutes until tender and lightly browned.
4. Meanwhile, in a small saucepan, bring 1 cup water and chicken stock concentrate to a boil. Add Israeli couscous, reduce heat to low, cover and simmer for 10-12 minutes until tender. Fluff with a fork.
5. While couscous cooks, finely chop dried apricots and stir into cooked couscous. Chop cilantro; set aside.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook 3-4 minutes per side until golden and cooked through. Transfer to a plate.
7. Add reserved marinade and 2 tbsp butter to the skillet. Cook over medium heat, scraping up browned bits, until slightly thickened, 1-2 minutes. Season with salt and pepper.
8. For garlic yogurt sauce, grate garlic clove and mix with yogurt, a squeeze of lemon juice and salt to taste.
9. Serve chicken over couscous with roasted carrots. Drizzle with pan sauce and garlic yogurt sauce. Garnish with chopped cilantro.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless thighs work well. Adjust cooking time to 5-6 minutes per side until internal temperature reaches 165°F.

What can I substitute for Tunisian spice blend?

Mix equal parts ground cumin, coriander, cinnamon and a pinch of cayenne or paprika.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.