Tunisian-Spiced Chicken
with Apricot Sauce, Green Beans & Golden Rice Pilaf
- Tree Nuts
- Milk
Sure, you could have plain chicken for dinner—but why would you, when you can dig into this warmly spiced version, smothered in tangy apricot pan sauce? Here, cutlets are seasoned and seared in our Tunisian spice blend of caraway, smoked paprika, turmeric, cayenne, and cinnamon. Green beans are sautéed with the fond (aka the brown bits left by the seared chicken) until crisped and packed with flavor. Meanwhile, jasmine rice steams with the same cozy spices to create a literal pot of gold. All this in 20 minutes? Lucky you!
Ingredients
6 ounce
Green Beans
1 unit
Apricot Jam
½ cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
5 teaspoon
White Wine Vinegar
10 ounce
Chicken Cutlets
1 tablespoon
Tunisian Spice Blend
1 ounce
Golden Raisins
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, one of the stock concentrates, ¾ cup water, ¼ tsp Tunisian Spice, and a big pinch of salt and pepper. (For 4 servings, use two of the stock concentrates, 1½ cups water, and ½ tsp Tunisian Spice.) (You’ll use more Tunisian Spice later.) 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.
• While rice cooks, wash and dry produce. • Trim green beans if necessary; place in a medium microwave-safe bowl (use a large bowl for 4 servings) with a splash of water. Cover bowl with plastic wrap. Microwave until tender, 1-2 minutes, then drain.
• In a small microwave-safe bowl, combine jam, remaining stock concentrate, 1 tsp Tunisian Spice, 1 tsp vinegar, and ½ tsp water. (For 4 servings, use 2 tsp Tunisian Spice, 2 tsp vinegar, and 1 tsp water.) Microwave for 45 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Cover bowl with plastic wrap to keep warm.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken is taking longer to cook through, reduce heat to medium and cover pan for the last few minutes of cooking. • Turn off heat; transfer to a cutting board to rest.
• While chicken rests, remove green beans from bowl; pat dry with paper towels. • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add green beans; cook, scraping up any browned bits from bottom of pan, until green beans are browned, 2-3 minutes. Season with salt and pepper.
• Slice chicken crosswise. • Fluff rice with a fork; stir in almonds, raisins, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste. • Reheat sauce in microwave for 10-15 seconds if necessary. • Divide rice, green beans, and chicken between plates. Drizzle chicken with as much sauce as you like; serve any remaining on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique Tunisian spices and apricot sauce, finding them deliciously sweet and savory with a hint of heat 🌶️.
- Ease of prep: Customers found this quick and easy to make, with some praising the 20-minute cook time and simple instructions.
- Suggestions: Consider seasoning the chicken with Tunisian spice before cooking; some found microwaving green beans better than sautéing.
- Portions: Several mentioned small chicken portions; a few wanted more sauce or green beans.
- Rice: The golden rice pilaf with raisins and almonds was a surprise hit, though some found it needed more cooking time.
Reviews from our home cooks
This was one of our favorites. The golden raisins in the rice with the crunch of the almonds made the rice great. The apricot sauce on the chicken was sweet and savory and the green beans came out crisp and flavorful.
Golden Rice Pilaf had an interesting and enjoyable flavor. Cooking the green beans in the pan after the chicken was a great way to amp up the flavor of the green beans. Chicken pieces were not even thicknesses so in hindsight, should have prepared pieces to be more even. Although I liked the flavor of Tunisian spice, I suspect it may contain black pepper. I am allergic to black pepper so I easily switch to white pepper when the recipe calls for salt and pepper. However, without the ingredient list for spice blends it is challenging to avoid black pepper.
Very nice recipe. Liked the apricot sauce, but I used the complete 4 person amount of spice and added some peach jam to stretch the amount. Poured on rice. Yummy! Green beans were a little old and slimy, but managed to wash it off.
Never had anything with Tunisian spices. A little heat, but very nicely balanced with the apricot. Very, very good!
This was very good! I didn't use all the Tunisian spice as last time we used it the chicken came out too salty and I can always add if needs more. Didn't need to. Was the right amount of sweet/spice. Would get this again.
Chicken and the rice turned out lovely and I really liked how the sauce added a nice contrast to the spices, but I'm disappointed in how the green beans turned out. They simply didn't cook well like this (calling them al dente would have been generous). Will return to roasting them in future.
Excellent flavor! Really nice having spices, fruit, and nuts in the rice. Mixing some sauce in makes it even better. Tender chicken and crisp green beans make it a nicely rounded meal.
Prep was easy, and the rice pilaf was delicious. However, cooking the sauce in the microwave left the texture grainy, and the spices tasting raw. I think it would have benefited from stovetop preparation, with the addition of more water and a reduction period of a few minutes.
I did not care for Tunisian spice, so wish I would have used less. We grilled the green beans and chicken. It was so good grilled and easier clean up.
So glad I tried this recipe! We accidentally put all the seasoning in the rice, but it still worked out and the apricot sauce really made the dish come to life!
