Turkish Spiced Chicken & Apricot Sauce
with Almond Rice, Roasted Asparagus & Beets
- Tree Nuts
- Milk
Turkish spice–rubbed chicken is seared until golden and served with a glossy apricot jam sauce enriched with butter and lemon. Toasted almond rice provides nutty contrast while roasted carrots and beets add earthy sweetness. Scallion greens and lemon wedges brighten this Mediterranean-inspired feast.
Ingredients
ounce
Carrot
1 unit
Apricot Jam
2 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Asparagus
12 ounce
Chicken Cutlets
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
7 ounce
Precooked Sliced Beets
½ cup
Basmati Rice
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Toss carrots on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend (you’ll use the rest later), a big pinch of salt, and pepper. TIP: For easier cleanup, line your baking sheet with foil or parchment paper before adding carrots.
Roast on top rack until lightly browned and tender, 20-25 minutes.
When carrots have 5 minutes left, remove sheet from oven and carefully add beets. Return to top rack and roast until beets are warmed through.
While veggies roast, 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 almonds 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.
While rice cooks, pat chicken* dry with paper towels; season all over with remaining Turkish Spice Blend, 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, 4-6 minutes per side.
Turn off heat; transfer chicken to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for chicken over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute.
Stir in jam, stock concentrates, ¼ cup water, and a squeeze of lemon juice (⅓ cup water and big squeeze of lemon juice for 4 servings). 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 as much lemon zest as you like. Season with salt and pepper.
Divide chicken, rice, and roasted veggies between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.
