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

Elevate your weeknight dinner with this aromatic dish featuring tender chicken cutlets coated in a Turkish spice blend of cumin, garlic, coriander, allspice and chili flakes. The chicken is finished with a luscious apricot pan sauce that adds a sweet-tangy contrast, making every bite irresistible.

On the side, enjoy fluffy basmati rice studded with toasted almonds and fresh lemon zest, plus carrots roasted with harissa powder for a smoky, slightly spicy kick. This complete meal is as beautiful as it is delicious-perfect for impressing family or guests.

Log in to save recipes and build weekly shopping lists.

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. Adjust rack to top position and preheat oven to 425°F. 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. (Measure harissa powder-we sent more.) For easy cleanup, line baking sheet with foil or parchment. Roast on top rack until lightly browned and tender, 15-20 minutes. Taste after roasting 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. Turn off heat; 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, stirring, 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 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. Turn off heat; transfer chicken 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, stirring, 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. Taste and 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 on the side. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I substitute the Turkish spice blend?

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

What can I use instead of apricot jam?

Peach or orange marmalade works well as a substitute for the sweet-tangy flavor.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.