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

Elevate your weeknight dinner with this warmly spiced chicken dish, featuring a tangy apricot pan sauce that perfectly complements the savory flavors. Paired with lemon almond rice and sweet-smoky harissa-roasted carrots, this meal is a delightful balance of textures and tastes.

The chicken is seasoned with a Turkish-inspired spice blend, then pan-seared until golden and juicy. A quick apricot sauce, enriched with butter and a hint of lemon, brings everything together. Serve it all with fluffy rice studded with toasted almonds and bright lemon zest for a complete, satisfying dinner.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced 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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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. Roast on top rack until lightly browned and tender, 15-20 minutes. (For easy cleanup, line baking sheet with foil or parchment.)
3. Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Transfer to a small bowl; wipe out pot. Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook until softened, 1 minute. Stir in rice, 3/4 cup water (1 1/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat.
4. While rice cooks, pat chicken dry with paper towels; season all over with half the Turkish Spice Blend (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. Transfer 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 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. Season with salt and pepper. (Add 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.

Recipe Tips

FAQ

Can I use a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne, and a pinch of cumin as a substitute for harissa powder.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your chicken stock concentrate is gluten-free if needed.