[SIDE VEG SWAP GREEN BEANS TO BRUSSELS SPROUTS] Turkish Apricot Chicken over Lemon Almond Rice & Green Beans
with Lemon Almond Rice & Harissa-Roasted Brussels Sprouts
- Tree Nuts
- Milk
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 green beans and almond-studded rice.
Ingredients
6 ounce
Green Beans
1 unit
Apricot Jam
8 ounce
Brussels Sprouts
2 unit
Chicken Stock Concentrate
1 unit
Lemon
12 ounce
Chicken Cutlets
1 tablespoon
Harissa Powder
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
½ cup
Basmati Rice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. Zest and quarter lemon.
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.
Toss green beans 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 green beans.
Roast on top rack until lightly browned and tender, 12-15 minutes. TIP: Taste the green beans after roasting and add a pinch more harissa powder if you like things spicy.
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.
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 concentrates, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water.
Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper.
Divide chicken, rice, and green beans between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.
