One-Pan Moroccan Chicken & Couscous
with Pistachios & Lemon Garlic Crema
We’re all about that sauce, baby, and this North African–inspired meal has it in spades. The base of the skillet dinner is a saucy couscous simmered with carrots, onions, and dried apricots—for that craveable sweet-savory combo. Then there’s plenty of garlicky, lemon crema to drizzle over the Tunisian-spiced chicken. A scattering of crunchy pistachios at the end provides a delightful textural contrast. Moroccan? More like Mo’rockin!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
3 ounce
Carrot
1 unit
Roma Tomato
10 ounce
Chicken Cutlets
1 tablespoon
Tunisian Spice Blend
¾ cup
Israeli Couscous
(ContainsWheat)1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
1 ounce
Dried Apricots
1 unit
Lemon
1.5 ounce
Pistachios
(ContainsTree Nuts)4 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(ContainsMilk)Kosher Salt
Pepper
• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Trim, peel, and halve carrot lengthwise; thinly slice crosswise. Dice tomato into ½-inch pieces.
• Pat chicken* dry with paper towels. Season all over with half the Tunisian Spice (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until browned, 2-3 minutes per side (it’ll finish cooking later). TIP: Lower heat if chicken begins to brown too quickly. • Remove from pan and set aside.
• Heat a drizzle of oil in same pan over medium-high heat. Add onion, carrot, half the garlic powder (you’ll use the rest later), remaining Tunisian Spice, salt, and pepper. Cook, stirring occasionally, until softened, 4-6 minutes.
• Stir couscous, apricots, stock concentrate, 2 cups water (4 cups for 4 servings), and ½ tsp salt (1 tsp for 4) into pan with veggies. Cover and bring to a boil, then reduce heat to medium; place chicken in the center of pan. Cook, covered, until chicken is cooked through, couscous is tender, and liquid is mostly absorbed, 6-8 minutes TIP: For thinner chicken cutlets, check doneness after 5 minutes; remove if cooked through. Check on couscous periodically; if liquid evaporates before it’s done, add splashes of water as needed. Or, if you end up with any excess liquid, remove chicken, then increase heat to medium high and continue cooking until excess liquid evaporates.
• Meanwhile, zest and quarter lemon. Roughly chop pistachios. • In a small bowl, combine sour cream, remaining garlic powder, a squeeze of lemon juice, and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Remove chicken from pan; set aside to rest. • Stir tomato, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice into pan with couscous. Taste and season with salt and pepper. • Slice chicken crosswise. • Divide couscous between plates; top with chicken. Drizzle sauce over chicken. Garnish with pistachios and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.