Yogurt-Marinated Chicken with Pistachio Couscous and Chili Roasted Carrots

If you’ve never marinated chicken in yogurt, get ready to be amazed. This simple technique tenderizes the meat quickly and creates a beautifully browned crust when pan-seared. The result is juicy, flavorful chicken that pairs wonderfully with nutty couscous and sweet-spicy roasted carrots.

This complete meal features pistachio-studded couscous, chili-roasted carrots and a creamy garlic sauce for drizzling. It’s a satisfying dinner that comes together in under an hour, perfect for a weeknight treat or a special weekend meal.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Peel and mince garlic. Zest and quarter the lemon. Pat chicken dry with paper towels.
2. In a medium bowl, combine Tunisian spice blend, half the yogurt, half the garlic, 1 tablespoon olive oil, a squeeze of lemon juice, 1 teaspoon salt and pepper. Add chicken and turn to coat. Set aside to marinate.
3. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Roughly chop pistachios and cilantro. Toss carrots on a baking sheet with a drizzle of olive oil, salt and a pinch of chili flakes. Roast on top rack until golden and tender, 20-25 minutes.
4. While carrots roast, in a small bowl, combine sour cream and remaining yogurt with garlic to taste. Season with salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Heat a drizzle of olive oil in a large nonstick pan over medium heat. Remove chicken from marinade, letting excess drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. Adjust heat if marinade starts to burn. Transfer to a cutting board to rest, then slice crosswise.
6. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add pistachios and cook, stirring, until lightly browned, 2-4 minutes. Add couscous and a pinch of salt; cook, stirring, until toasted, about 30 seconds. Stir in stock concentrate and ¾ cup water. Bring to a boil, cover, reduce heat to low and cook until couscous is tender, 6-8 minutes. Fluff with a fork; stir in lemon zest and half the cilantro. Season with salt and pepper.
7. Divide chicken, couscous and carrots among plates. Drizzle chicken with garlic sauce, sprinkle with remaining cilantro and chili flakes if desired. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will still tenderize the chicken. 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, paprika and a pinch of cinnamon or cayenne can mimic the flavor profile.

Can I prepare the couscous in advance?

Yes, cook the couscous ahead and reheat gently with a splash of water or broth. Add the pistachios and cilantro just before serving for best texture.