Yogurt-Marinated Chicken & Garlic Sauce plus Lemony Couscous & Chili-Roasted Asparagus

Name: Yogurt-Marinated Chicken & Garlic Sauce plus Lemony Couscous & Chili-Roasted Asparagus
Yield: 2 servings
Cuisine: African
Ingredients: 1 clove Garlic; 1 Lemon; 2 tbsp Greek Yogurt; 1 tbsp Tunisian Spice Blend; 10 oz Chicken Cutlets; 12 oz Carrot; 1/4 oz Cilantro; 1 tsp Red Pepper Flakes; 1 1/2 tbsp Sour Cream; 2 1/2 oz Israeli Couscous; 1 unit Chicken Stock Concentrate; 5 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 6 oz Asparagus

By Recipe0 System

If you’ve never tried marinating your meat in yogurt before, prepare to be amazed. Here, the not-so-secret ingredient is a total game changer for tenderizing chicken quickly—plus, it forms a super-flavorful crust in the pan. Juicy and tender, it’s paired with lemony couscous and chili-roasted carrots, plus a creamy, tangy, garlicky sauce for drizzling over top. Ready to MEAT your match?

African

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 clove Garlic
1 Lemon
2 tbsp Greek Yogurt
1 tbsp Tunisian Spice Blend
10 oz Chicken Cutlets
12 oz Carrot
1/4 oz Cilantro
1 tsp Red Pepper Flakes
1 1/2 tbsp Sour Cream
2 1/2 oz Israeli Couscous
1 unit Chicken Stock Concentrate
5 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
6 oz Asparagus

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Peel and mince garlic. Zest and quarter lemon.

In a medium bowl, combine Tunisian Spice Blend, half the yogurt, half the garlic (you’ll use the rest of the yogurt and garlic later), 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. (For 4 servings, use 2 TBSP olive oil and 2 tsp salt.)

Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat. Set aside until ready to use in Step 4.
2

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Roughly chop 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 brown and tender, 20-25 minutes.

Trim and discard woody bottom ends from asparagus. Swap in asparagus for carrots. Roast until lightly browned and tender, 10-12 minutes. (Save carrots for another use.)
3

While carrots roast, in a small bowl, combine sour cream, remaining yogurt, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.

Remove chicken from marinade; allow excess to drip off. Add to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Turn off heat; transfer to a cutting board to rest. Once cool enough to handle, slice crosswise.
5

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds.

Stir in stock concentrate and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Fluff couscous with a fork; stir in lemon zest to taste. Season with salt and pepper.
6

Divide chicken, couscous, and carrots between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165º.

From the same drawer

Related Recipes

Apricot, Almond & Chickpea Tagine

medium

Vegan Shawarma-Spiced Chickpeas

medium

Tunisian-Spiced Chicken

medium

Spicy Bulgur & Organic Chicken Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.