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

Elevate your weeknight dinner with this vibrant and aromatic dish. Tender chicken cutlets are seasoned with a Turkish spice blend-cumin, garlic, coriander, allspice and chili flakes-then pan-seared and finished with a luscious apricot pan sauce. The sweet and tangy sauce perfectly complements the warm spices.

On the side, enjoy fluffy basmati rice studded with toasted almonds and fresh lemon zest, plus roasted carrot sticks tossed with harissa powder for a smoky kick. Every bite is a harmonious blend of flavors and textures that will transport your taste buds.

Log in to save recipes and build weekly shopping lists.

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

1 unit 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 Cooking 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 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, 1/4 tsp harissa powder (1/2 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 paper. Roast on top rack until lightly browned and tender, 15-20 minutes. Taste and add a pinch 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, 1 minute. Stir in rice and 3/4 cup water (1 1/2 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 a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. Stir in jam, stock concentrate, 1/4 cup water (1/3 cup for 4 servings) and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. Stir in a splash more water if sauce seems too thick.
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 substitute the chicken cutlets with another protein?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I use instead of apricot jam?

Peach or orange marmalade are good substitutes, offering a similar sweet-tart flavor.

Is this dish spicy?

The harissa powder and Turkish spice blend add mild heat. You can adjust the amount to suit your preference.