Tunisian Spiced Chicken with Apricot Sauce and Golden Rice Pilaf

This Tunisian-spiced chicken brings bold, warm flavors to your dinner table in just 30 minutes. Chicken cutlets are seasoned with a fragrant blend of caraway, smoked paprika, turmeric, cayenne and cinnamon, then seared to golden perfection. A quick pan sauce made with apricot jam and white wine vinegar adds a tangy-sweet finish that perfectly complements the spices.

Alongside, you’ll find crisp green beans sautéed in the pan drippings and a fluffy jasmine rice pilaf cooked with the same spices, golden raisins and sliced almonds. It’s a complete, satisfying meal that feels special but comes together with minimal effort.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Add jasmine rice, reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
2. While rice cooks, pat chicken cutlets dry and season both sides with Tunisian spice blend, salt and pepper.
3. Heat 1 tsp cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely to keep warm.
4. Reduce heat to medium and add remaining 1 tsp oil to the skillet. Add green beans and cook, stirring occasionally, until crisp-tender and lightly browned, about 4-5 minutes. Season with salt and pepper, then transfer to a bowl.
5. In the same skillet, add butter, apricot jam, white wine vinegar and 2 tbsp water. Stir, scraping up any browned bits from the bottom. Simmer until slightly thickened, about 1 minute. Return chicken to the skillet and turn to coat in sauce.
6. Fluff the cooked rice with a fork and stir in golden raisins and sliced almonds. Season with salt to taste.
7. Serve the chicken and apricot sauce alongside the green beans and golden rice pilaf.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound to even thickness for quicker cooking.

What can I substitute for the Tunisian spice blend?

You can make your own blend with equal parts ground cumin, coriander, smoked paprika, turmeric and a pinch of cayenne and cinnamon.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check that your chicken stock concentrate is certified gluten-free if needed.