Turkish Spiced Chicken with Apricot Sauce, Lemon Almond Rice and Harissa Roasted Broccoli

This warmly spiced chicken dish brings together the rich flavors of the Middle East in a quick and satisfying weeknight meal. Chicken cutlets are seasoned with a Turkish spice blend-cumin, garlic, coriander, allspice and chili flakes-then pan-seared until golden and served with a luscious, jammy apricot sauce. The sweetness of the apricot perfectly balances the warm spices.

On the side, you’ll enjoy fluffy basmati rice studded with toasted almonds and bright lemon zest, plus tender roasted broccoli (or carrots) tossed with smoky harissa powder. Every bite is a harmony of sweet, tangy and spicy-far from plain chicken dinner.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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 ⅓ inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary.
2. Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings) and a big pinch of salt and pepper. (Be sure to measure the harissa powder-we sent more.) For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. Roast on top rack until lightly browned and tender, 15-20 minutes. Taste after roasting and add a pinch more harissa powder if you like things spicy. (If using broccoli instead of carrots, roast similarly.)
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 occasionally, until softened, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a 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, 5-7 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 concentrates, ¼ cup water (⅓ 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. If sauce seems too thick, stir in a splash of water.
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 any remaining lemon wedges on the side.

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 uniform cooking and adjust cook time as needed.

What can I substitute for harissa powder?

You can use a mix of smoked paprika, cayenne pepper and a pinch of cumin to mimic the smoky heat of harissa.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Ensure your stock concentrates and spice blends are certified gluten-free if needed.