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

This warmly spiced chicken dish brings together earthy Turkish flavors and sweet-tangy apricot sauce for a dinner that feels special but comes together quickly. The chicken cutlets are seasoned with a blend of cumin, garlic, coriander, allspice and chili flakes, then pan-seared and finished in a jammy apricot sauce.

On the side, you’ll enjoy lemony basmati rice studded with toasted almonds and harissa-roasted carrots that add a spicy, smoky kick. It’s a balanced, colorful meal that’s sure to become a weeknight favorite.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Trim and peel carrots, then cut into ½-inch-thick sticks. Toss with half the harissa powder, a drizzle of oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15-20 minutes until tender.
2. While carrots roast, cook rice: In a small pot, combine ¾ cup water, ½ cup basmati rice and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. Pat chicken cutlets dry and season all over with Turkish spice blend, salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken for 3-4 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add a splash of water to the skillet to deglaze, scraping up browned bits. Stir in apricot jam, chicken stock concentrate and ¼ cup water. Simmer for 2-3 minutes until slightly thickened. Return chicken to the skillet, turning to coat in sauce.
5. Zest and juice the lemon. Thinly slice scallions. In a small dry skillet, toast sliced almonds over medium heat for 1-2 minutes until fragrant. Stir almonds, lemon zest and half the scallions into the cooked rice.
6. Remove carrots from oven and toss with remaining harissa powder. Serve chicken with apricot sauce over lemon almond rice, alongside harissa carrots. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets or pound them to even thickness for quicker cooking.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne pepper and a pinch of cumin as a substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and stock concentrate to be sure.