Citrus Spice Marinated Chicken with Roasted Carrots and Apricot Couscous

This recipe transforms simple chicken cutlets into a vibrant, flavorful dish with a quick citrus and spice marinade. The combination of orange and lemon juice with a Tunisian spice blend infuses the meat with bright, aromatic notes while tenderizing it for a perfect texture.

After marinating, the chicken is seared to golden perfection and served over fluffy couscous studded with dried apricots and fresh cilantro. Roasted carrots add sweetness, and a drizzle of honey citrus sauce ties everything together for a balanced, satisfying meal.

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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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView 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 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and cut carrots into ½-inch thick rounds. Toss with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly browned.
2. While carrots roast, prepare the marinade: Zest and juice the orange and lemon. In a bowl, combine citrus juice, Tunisian spice blend, 1 tablespoon olive oil, and a pinch of salt. Add chicken cutlets, turning to coat. Let marinate at room temperature for 10-15 minutes.
3. Meanwhile, cook couscous: In a small pot, bring ¾ cup water and chicken stock concentrate to a boil. Add couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender. Fluff with a fork.
4. While couscous cooks, prepare honey citrus sauce: In a small bowl, mix honey, orange zest, lemon zest, and a squeeze of lemon juice. Set aside.
5. Heat a large skillet over medium-high heat. Add cooking oil. Remove chicken from marinade (discard marinade) and sear for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
6. In the same skillet, add butter and minced garlic. Cook for 30 seconds until fragrant. Add the honey citrus mixture and stir, scraping up browned bits. Simmer for 1-2 minutes until slightly thickened.
7. Chop dried apricots and cilantro. Stir apricots and most of the cilantro into the cooked couscous. Season with salt and pepper.
8. To serve, divide couscous among plates. Top with roasted carrots and sliced chicken. Drizzle with the pan sauce and garnish with remaining cilantro. Enjoy!

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, regular couscous works too, but cooking time may be shorter. Follow package instructions.

What can I substitute for Tunisian spice blend?

A mix of 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, and 1/4 teaspoon paprika works well.

Can I make this dish ahead of time?

The chicken and couscous can be prepared a day ahead and reheated. The sauce is best made fresh.