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

Elevate your weeknight dinner with this warmly spiced chicken dish. Seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice and chili flakes, the chicken is pan-seared to perfection and smothered in a jammy, buttery apricot sauce. The sweetness of the sauce is beautifully balanced by the smoky heat of harissa-roasted carrots and the bright, nutty flavors of lemon almond rice.

This complete meal comes together in just 40 minutes, making it ideal for a flavorful yet efficient dinner. Each component complements the others, creating a harmonious plate that’s sure to impress. Whether you’re cooking for family or guests, this recipe delivers restaurant-quality results with simple, everyday ingredients.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

24 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. 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.
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.) TIP: 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. TIP: Taste the carrots after roasting and add a pinch more harissa powder if you like things spicy.
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. TIP: 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 cooking time as needed.

What can I substitute for harissa powder?

If you don’t have harissa powder, you can use a mix of smoked paprika, cayenne and a pinch of cumin. Adjust to taste.

Can I make this dish ahead of time?

The rice and carrots can be prepared in advance and reheated. The chicken and sauce are best made fresh, but leftovers can be stored in the refrigerator for up to 2 days.