Tunisian Spiced Chicken with Golden Rice Pilaf and Creamy Paprika Sauce

This warmly spiced chicken dish brings the flavors of Tunisia to your table in just 20 minutes. Chicken cutlets are seasoned with a fragrant blend of caraway, smoked paprika, turmeric, cayenne and cinnamon, then seared to golden perfection and finished with a creamy paprika sauce. The result is tender, juicy chicken with a rich, smoky depth.

Alongside, jasmine rice is cooked with the same cozy spices and golden raisins for a sweet-savory pilaf, while green beans are sautéed in the pan drippings until crisp-tender. A dollop of creamy paprika sauce ties it all together. Quick, easy and utterly delicious – this is weeknight cooking at its best.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine jasmine rice, 1 cup water and chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Meanwhile, pat chicken cutlets dry with paper towels. Season all over with Tunisian spice blend, garlic powder, salt and pepper.
3. Heat cooking oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden and cooked through, about 3-4 minutes per side. Transfer chicken to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add green beans and cook, stirring occasionally, until crisp-tender and lightly browned, about 3-4 minutes. Season with salt and pepper. Remove green beans and set aside.
5. In a small bowl, whisk together sour cream, mayonnaise and smoked paprika. Stir in 1 tablespoon of water to thin if desired. Season with salt and pepper.
6. To serve, divide rice between plates. Top with green beans and chicken. Drizzle creamy paprika sauce over chicken. Garnish with golden raisins and sliced almonds.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust cooking time according to package directions.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.