Turkish-Spiced Chicken in Apricot Sauce

Name: Turkish-Spiced Chicken in Apricot Sauce with Lemon Almond Rice & Harissa-Roasted Asparagus
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 12 oz Carrot; 1 Lemon; 1/2 oz Almonds; 10 oz Chicken Cutlets; 1 unit Apricot Jam; 2 unit Scallions; 1 tbsp Harissa Powder; 1/2 cup Rice; 1 tbsp Turkish Spice Blend; 1 unit Chicken Stock Concentrate; Salt; Black Pepper; 2 tsp Cooking Oil; 2 tsp Olive Oil; 1 tbsp Butter; 6 oz Asparagus

with Lemon Almond Rice & Harissa-Roasted Asparagus

By Recipe0 System

Sure, you could have plain chicken for dinner—but why not dig into this warmly spiced version that’s smothered in tangy apricot pan sauce instead? Here, we season the chicken with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, then serve it with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Carrot
1 Lemon
1/2 oz Almonds
10 oz Chicken Cutlets
1 unit Apricot Jam
2 unit Scallions
1 tbsp Harissa Powder
1/2 cup Rice
1 tbsp Turkish Spice Blend
1 unit Chicken Stock Concentrate
Salt
Black Pepper
2 tsp Cooking Oil
2 tsp Olive Oil
1 tbsp Butter
6 oz Asparagus

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
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: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Swap in asparagus for carrots. Roast for 10-12 minutes.
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, 3-5 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 concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes more.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: Stir in a splash more water if sauce seems too thick.
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.

Chicken is fully cooked when internal temperature reaches 165º.

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