Tunisian Spiced Chicken with Lemony Couscous and Hot Honey Broccoli

This vibrant North African-inspired dish features tender chicken marinated in yogurt and Tunisian spices, then pan-seared to golden perfection. The yogurt not only tenderizes the meat but also creates a beautifully spiced crust. Paired with your choice of lemony couscous or basmati rice, roasted broccoli glazed with hot honey and a creamy garlic sauce, every bite is a balance of savory, tangy and sweet heat.

Perfect for a weeknight dinner that feels special, this recipe is gluten-free friendly if you choose rice over couscous. Customize the heat level with chili flakes and enjoy a restaurant-quality meal at home.

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince garlic. Zest and quarter lemon. In a medium bowl, combine Tunisian Spice Blend, half the garlic, half the yogurt, 1 tablespoon olive oil, a squeeze of lemon juice, 1 teaspoon salt and pepper to taste. Pat chicken cutlets dry with paper towels. Add to bowl with marinade and turn to coat. Set aside to marinate until ready to use in step 5.
2. In a small pot, combine rice, one packet of chicken stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. If not making rice, skip this step. Keep covered off heat until ready to serve.
3. While rice cooks (if making), cut broccoli into bite-size pieces. Roughly chop cilantro. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.
4. While broccoli roasts, in a small bowl, combine sour cream, remaining yogurt and remaining garlic to taste. Season with salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, allowing excess to drip off; discard marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. Lower heat if browning too quickly. Transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
6. Melt 1 tablespoon butter in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, about 30 seconds. Stir in one packet of chicken stock concentrate and 1 cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
7. Drizzle roasted broccoli with hot honey and carefully toss to combine on the baking sheet. For rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper. For couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper. Divide chicken, hot honey broccoli and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is this recipe gluten-free?

It can be made gluten-free by choosing basmati rice instead of couscous. Ensure all other ingredients are certified gluten-free.

Can I prepare the garlic sauce ahead of time?

Yes, the garlic sauce can be made up to a day in advance and stored in the refrigerator. Stir before serving.