Spiced Chicken with Apricot Sauce, Harissa Carrots and Lemon Almond Rice

This dish brings together earthy, warm spices and bright, tangy flavors for a truly satisfying meal. Chicken cutlets are seasoned with a Turkish-inspired spice blend-think cumin, coriander and a hint of chili-then pan-seared until golden and juicy. A quick apricot pan sauce, enriched with butter and a touch of lemon, coats the chicken in sweet-tart goodness.

On the side, you’ll find harissa-roasted carrot sticks that offer a gentle kick and fluffy basmati rice studded with toasted almonds and fresh lemon zest. Every element comes together beautifully, making this a dinner that feels special yet is simple enough for any night of the week.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and cut carrots into sticks (like fries; about 3 inches long and 1/3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings) and a big pinch of salt and pepper. (Be sure to measure the harissa powder-we sent more.) For easy cleanup, line baking sheet with foil or parchment before adding carrots. Roast on top rack until lightly browned and tender, 15-20 minutes. Taste and add more harissa powder if you like it spicier.
3. Meanwhile, heat a small, dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pot. Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, about 1 minute. Stir in rice and ¾ cup water (1½ cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat chicken dry with paper towels; season all over with half the Turkish Spice (all for 4 servings), salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate to rest. Wipe out pan.
5. Heat another drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, about 1 minute. Stir in jam, stock concentrate, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. If sauce seems thick, stir in a splash of water.
6. Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. Divide chicken, rice and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times and liquid amounts may vary. Basmati rice works best for this recipe, but you can substitute with jasmine or long-grain white rice.

What can I substitute for harissa powder?

If you don’t have harissa powder, you can use a mix of smoked paprika, cayenne pepper and a pinch of cumin. Adjust to taste.

Can I make this dish ahead of time?

The components are best enjoyed fresh, but you can prepare the rice and roast the carrots in advance. Reheat gently before serving.