Tunisian-Spiced Chicken

Name: Tunisian-Spiced Chicken with Apricot Sauce, Green Beans & Golden Rice Pilaf
Yield: 2 servings
Cuisine: African
Ingredients: 6 oz Green Beans; 1 unit Apricot Jam; 1/2 cup Rice; 2 unit Chicken Stock Concentrate; 5 tsp Wine; 10 oz Chicken Cutlets; 1 tbsp Tunisian Spice Blend; 1 oz Raisins; 1/2 oz Almonds; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Apricot Sauce, Green Beans & Golden Rice Pilaf

By Recipe0 System

Sure, you could have plain chicken for dinner—but why would you, when you can dig into this warmly spiced version, smothered in tangy apricot pan sauce? Here, cutlets are seasoned and seared in our Tunisian spice blend of caraway, smoked paprika, turmeric, cayenne, and cinnamon. Green beans are sautéed with the fond (aka the brown bits left by the seared chicken) until crisped and packed with flavor. Meanwhile, jasmine rice steams with the same cozy spices to create a literal pot of gold. All this in 20 minutes? Lucky you!

African

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1 unit Apricot Jam
1/2 cup Rice
2 unit Chicken Stock Concentrate
5 tsp Wine
10 oz Chicken Cutlets
1 tbsp Tunisian Spice Blend
1 oz Raisins
1/2 oz Almonds
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, one of the stock concentrates, ¾ cup water, ¼ tsp Tunisian Spice, and a big pinch of salt and pepper. (For 4 servings, use two of the stock concentrates, 1½ cups water, and ½ tsp Tunisian Spice.) (You’ll use more Tunisian Spice later.) 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.
2

While rice cooks, wash and dry produce.

Trim green beans if necessary; place in a medium microwave-safe bowl (use a large bowl for 4 servings) with a splash of water. Cover bowl with plastic wrap. Microwave until tender, 1-2 minutes, then drain.
3

In a small microwave-safe bowl, combine jam, remaining stock concentrate, 1 tsp Tunisian Spice, 1 tsp vinegar, and ½ tsp water. (For 4 servings, use 2 tsp Tunisian Spice, 2 tsp vinegar, and 1 tsp water.) Microwave for 45 seconds.

Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Cover bowl with plastic wrap to keep warm.
4

Pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is taking longer to cook through, reduce heat to medium and cover pan for the last few minutes of cooking.

Turn off heat; transfer to a cutting board to rest.
5

While chicken rests, remove green beans from bowl; pat dry with paper towels.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add green beans; cook, scraping up any browned bits from bottom of pan, until green beans are browned, 2-3 minutes. Season with salt and pepper.
6

Slice chicken crosswise.

Fluff rice with a fork; stir in almonds, raisins, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste.

Reheat sauce in microwave for 10-15 seconds if necessary.

Divide rice, green beans, and chicken between plates. Drizzle chicken with as much sauce as you like; serve any remaining on the side.

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