Yogurt-Marinated Chicken with Pistachio Couscous and Chili-Roasted Carrots

If you’ve never marinated chicken in yogurt, you’re in for a treat. The yogurt tenderizes the meat quickly and creates a beautifully flavorful crust when seared. This dish pairs juicy, golden chicken with fluffy couscous studded with crunchy pistachios, sweet chili-roasted carrots and a cool, tangy garlic sauce for drizzling.

It’s a complete meal that’s simple enough for a weeknight but impressive enough for guests. The combination of textures and flavors-creamy, crunchy, spicy and bright-will make this a new favorite.

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Ingredients

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with foil.
2. Peel and slice the carrots into thin sticks. Toss with 1 teaspoon olive oil, chili flakes and a pinch of salt. Spread on one side of the baking sheet. Roast for 15-20 minutes until tender and slightly charred.
3. Meanwhile, in a small bowl, mix yogurt, half the Tunisian spice blend and a pinch of salt. Add chicken cutlets and coat well. Let marinate for 10 minutes.
4. In a small saucepan, bring 1 cup water and chicken stock concentrate to a boil. Add couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess liquid.
5. While couscous cooks, heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add marinated chicken and cook 4-5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
6. In the same skillet, add 1 tablespoon butter and remaining Tunisian spice blend. Cook 30 seconds. Stir in sour cream, juice of half the lemon and 1 tablespoon water. Simmer 1 minute. Season with salt and pepper.
7. Fluff couscous with a fork. Stir in pistachios and chopped cilantro. Season with salt and pepper.
8. Slice chicken. Serve over couscous with roasted carrots. Drizzle with garlic sauce. Garnish with remaining cilantro and lemon wedges.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will be even thicker, but you may need to add a splash of water to thin the marinade slightly.

What can I substitute for Tunisian spice blend?

A mix of cumin, coriander, caraway and a pinch of chili powder makes a good substitute.

Can I prepare this meal ahead of time?

You can marinate the chicken and chop the carrots up to a day in advance. Cook just before serving for best results.