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Turkish-Spiced Chicken in Apricot Sauce

Turkish-Spiced Chicken in Apricot Sauce

with Lemon Almond Rice & Harissa-Roasted Carrots

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Sure, you could have plain chicken for dinner—but when you can instead dig into this warmly-spiced version that’s smothered in tangy apricot pan sauce, why would you want to? Here, we season the chicken with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes for earthy, warming depth of flavor. It’s smothered in a jammy, buttery apricot sauce, then paired with spicy harissa-roasted carrots and almond-studded rice. You’d be chicken not to try it.

Allergens:Tree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Carrots

1 unit

Lemon

½ ounce

Almonds

(ContainsTree Nuts)

10 ounce

Chicken Cutlets

2 tablespoon

Apricot Jam

2 unit

Scallions

1 tablespoon

Harissa Powder

½ cup

Basmati Rice

1 tablespoon

Turkish Spice Blend

1 unit

Chicken Stock Concentrate

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate85 g
Sugar24 g
Dietary Fiber10 g
Protein37 g
Cholesterol135 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Zester
Baking Sheet
Small Bowl
Small pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2

• Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (we sent more), and a big pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 15-20 minutes. • 4 SERVINGS: Use ½ tsp harissa powder. • TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. Give the carrots a taste after roasting and add a pinch more harissa if you like things spicy.

3

• Meanwhile, 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. • Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. Stir in rice and ¾ cup water; season with 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. • 4 SERVINGS: Use 1½ cups water.

4

• While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice (use the rest as you like), 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. • 4 SERVINGS: Use all the Turkish Spice.

5

• 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 concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 2-3 minutes more. Turn off heat; stir in 1 TBSP butter until melted. Taste and season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter. • TIP: Stir in a splash of water if sauce seems thick.

6

• Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. • Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.