Citrus & Spice Marinated Chicken
with Roasted Carrots, Apricot Cilantro Couscous & Garlic Yogurt Sauce
- Wheat
- Milk
Making a quick marinade is one of our favorite ways for taking chicken dinners from ordinary to extraordinary—it not only infuses the meat with tons of flavor, but also tenderizes it for mouthwatering texture. This easy version comes together with orange and lemon juice for brightness, plus an aromatic Tunisian spice blend for warming notes. Once the chicken soaks up all that deliciousness, it’s seared, drizzled with a tangy pan sauce, and served over apricot-studded couscous with a creamy garlic yogurt sauce. Ready to MEAT your match?
Ingredients
½ cup
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 ounce
Dried Apricots
10 ounce
Chicken Cutlets
1 unit
Orange
9 ounce
Carrot
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
7 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Zest and quarter lemon. Zest and halve orange. Roughly chop cilantro. • In a small bowl, combine yogurt with a pinch of garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
• In a large bowl, whisk together lemon zest, orange zest, juice from half the lemon, juice from half the orange, half the Tunisian Spice, 2 TBSP olive oil, 1 tsp sugar, 1 tsp salt, and pepper. (For 4 servings, use all the Tunisian Spice, 4 TBSP olive oil, 2 tsp sugar, and 2 tsp salt.) • Pat chicken* dry with paper towels, then add to bowl with marinade; turn a few times to coat. Set aside to marinate.
• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While carrots roast, melt 1 TBSP butter in a small pot over medium-high heat. Add remaining garlic; cook, stirring, for 30 seconds. • Stir in couscous, half the stock concentrates, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, heat a large, preferably nonstick, pan over medium heat. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat. • Remove chicken from marinade, allowing excess to drip off. Add chicken to pan and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer chicken to a plate. Wash out pan.
• Return same pan to medium-high heat. Add remaining stock concentrates, ¼ cup water (1⁄3 cup for 4 servings), juice from remaining orange, a squeeze of lemon juice, and ½ tsp sugar. Bring to a boil, then simmer until thickened, 2-3 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
• Fluff couscous with a fork; stir in apricots and half the cilantro; season with salt and pepper. • Divide couscous, carrots, and chicken between plates. Spoon pan sauce over chicken. Drizzle with garlic yogurt sauce. Garnish everything with remaining cilantro. Slice any remaining lemon into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the citrus-spice marinade and apricot couscous combo; some found it too sweet or citrusy.
- Ease of prep: Several noted longer prep time than expected, but most felt the delicious results were worth the effort.
- Suggestions: Consider grilling the chicken; toast couscous first for better texture; adjust citrus to taste.
- Portions: Some wanted more carrots and larger couscous portions; others found the meal satisfying despite smaller sizes.
- Texture: The apricots in couscous received mixed reviews; a few found the chicken occasionally tough or stringy.
Reviews from our home cooks
Loved the chicken... wondered what if we could have marinated it longer, because the flavour was amazing! The couscous was just right and the apricots were a nice addition. Carrots went well with the flavours and were roasted just right. Timings on this meal were perfect!
The sauce was good and the sweetness carried into the couscous with the apricots and the compliments of the natural sweetness of the carrots that came out in the roasting process. I was thinking the "spice" part would be more pronounced.
This was one of the best! We took the marinade and made additional brown sauce to put over the chicken. And added some extra green vegetables to the carrot roast. Delicious!
Loved this! The chicken with two sauces. Couscous with apricot chunks and delicious carrots. We always cook the veggies for half the time as we like them less cooked.
This one was my favorite one. I was a little afraid of the Tunisian spice but once I marinated the chicken it was delicious. I loved loved loved the yogurt sauce that accompanied the chicken. And can we talk about the couscous. The garlic and the dried apricots.....yummer!!!! This was so delicious.
The lemon and orange zest were the perfect complement to the spices, making the chicken extremely flavorful. The couscous was especially good as well, the apricots were a good choice to tie back to the citrus flavors of the chicken.
There were more steps in this one than the usual recipes due to the marinade, but it was well worth it. I love citrus on chicken.
Really delicious flavor in the chicken marinade. The sugar helps give it a flavorful char when cooking on the stovetop. And the apricots brought a nice bit of sweetness to the couscous. We will make this one again.
This is so tasty!!!! One of the top chicken recipes I've made so far. Marinating the chicken in the zest and fresh juices really made it tender and juicy and so full of flavor! This one is a keeper
Once it was made, it tasted really good. The problem was there were so many things going on at once: roasting carrots, making the sauce, cooking the chicken, making the couscous. Too many pots and pans and bowls and cutting boards. Liked the unusual flavors though.
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