Tunisian-Spiced Chicken
with Golden Rice Pilaf, Green Beans & Creamy Paprika Sauce
- Eggs
- 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 creamy paprika pan sauce? Here, cutlets are seasoned with our Tunisian spice blend of caraway, smoked paprika, turmeric, cayenne, and cinnamon, then seared and finished with a generous coating of butter. Green beans mingle with the fond (aka the crispy bits and drippings 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
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 teaspoon
Smoked Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
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, stock concentrate, ¾ cup water (1½ cups for 4 servings), ¼ tsp Tunisian Spice (½ tsp for 4), and a big pinch of salt and pepper. (You’ll use the remaining 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 microwave-safe bowl for 4 servings) with a splash of water. Cover with plastic wrap. Microwave until tender, 1-2 minutes, then drain.
• In a small bowl, combine sour cream, mayonnaise, as much garlic powder as you like, and a pinch of paprika to taste (add more if you like a smokier flavor). Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Pat chicken* dry with paper towels; season all over with remaining Tunisian Spice, 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, cover pan for the last few minutes of cooking. • In the last minute of cooking, reduce heat to medium and add 1 TBSP butter (2 TBSP for 4 servings) to pan. Once melted, spoon over chicken to coat. • 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. • Divide rice, green beans, and chicken between plates. Drizzle chicken with as much creamy paprika sauce as you like. Serve with any remaining sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Tunisian spice blend, finding it deliciously complex and flavorful; some found it too strong or spicy.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, though some noted it took longer than 20 minutes.
- Suggestions: Consider adding more seasoning to the green beans; some preferred roasting them instead of microwaving for better flavor.
- Leftovers: The rice pilaf was a standout, with many enjoying the unexpected combination of raisins and almonds.
- Texture: Some found the chicken dry or tough; ensure even-sized cutlets for more consistent cooking.
Reviews from our home cooks
This one is a home run. Everything, including the rice pilaf (best I've ever made), the green beans (the pan scrapings really added a nice seasoning), the Tunisian spices (maybe my next trip abroad will need to be to Tunisia), and the sauce, was top-notch.
The Tunisian spiced chicken is deliciously complex, the rice pilaf with almonds and raisins has a heavenly balance of texture and taste, and the green beans are a classic.
Kids did not like the Tunisian spices. I did not care for the cooking instructions for the green beans - even 2 mins in the micro didn't cook them well. Instructions did not state to wipe out the pan after cooking the chicken, but I assumed it should be.
I've never had anything tunisian spiced but I'll be back for this one! I mixed some of the leftover paprika sauce with the rice and it added so much more flavor, even though the rice was tasty on its own. This chicken dinner is a winner winner.
Love the Tunisian spice. Like the green beans cooked in microwave and then pan...and not roasted to death and thus much drier ....when done in the oven.
Used seasoning sparingly. Really liked the flavor. Loved the rice pilaf. The microwaved and sauteed green beans were excellent. Much better than the tough stringy roasted green bean in other recipes.
Get. This. Meal. One of the best meals I've ever had. The tunisian spice mix is something I'm going to find a boatload of and use on every meal. It's amazing.
The chicken was good but I enjoyed the side of golden rice pilaf so much! I did not think I would like the raisins and nuts in the rice but it was really delicious!!!
Really liked this method of cooking fresh green beans. The chicken was very tender. Should have cooked the rice longer to be more tender than suggested. The almonds was a nice touch.
The spices were so savory that it really enhanced the meal. The almonds and golden raisins in the pilaf......inspired! Definitely delicious.
