Turkish-Spiced Chicken with Apricot Sauce, Lemon Almond Rice and Harissa Carrots

If you’re looking for a dinner that’s anything but plain, this warmly-spiced chicken dish is for you. Seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice and chili flakes, the chicken cutlets are pan-seared until golden and then smothered in a jammy, buttery apricot sauce. It’s a sweet and savory combination that’s simply irresistible.

On the side, you’ll enjoy harissa-roasted carrot sticks that bring a smoky heat and fluffy basmati rice studded with toasted almonds and fresh lemon zest. Every bite is packed with texture and flavor, making this a complete meal that’s sure to become a weeknight favorite.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots into sticks (about 3 inches long and 1/3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter the lemon.
2. Toss carrots on a baking sheet with a drizzle of oil, 1/4 teaspoon harissa powder (1/2 teaspoon for 4 servings) and a big pinch of salt and pepper. (Line baking sheet with foil or parchment for easy cleanup.) Roast on top rack until lightly browned and tender, 15-20 minutes. Taste and add more harissa if desired.
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. Melt 1 tablespoon butter in the same pot over medium-high heat. Add half the scallion whites and cook until softened, about 1 minute. Stir in rice and 3/4 cup water (1 1/2 cups for 4 servings); season with salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
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 another drizzle of olive oil in the same pan over medium heat. Add remaining scallion whites; cook until softened, about 1 minute. Stir in apricot 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 tablespoon butter (2 tablespoons for 4) until melted. Season with salt and pepper. Add a splash more water if sauce is 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 chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cook time as needed.

What can I substitute for Turkish spice blend?

You can make your own blend with equal parts cumin, coriander, garlic powder, allspice and a pinch of chili flakes.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just be sure to check that your stock concentrate is gluten-free.