Yogurt-Marinated Tunisian Chicken

In a small pot, combine rice, one packet of stock concentrate, ¾ cup water, and a pinch of salt (two packets of stock concentrate and 1½ cups water for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. TIP: If not making rice, skip this step!

Keep covered off heat until ready to serve. 

While rice cooks (if making), cut broccoli into bite-size pieces if necessary. Roughly chop cilantro. 

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes. Roast on top rack until browned and tender, 15-20 minutes.

While broccoli roasts, in a small bowl, combine sour cream, remaining yogurt, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. 

Remove chicken from marinade, allowing excess to drip off; discard excess marinade. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. 

Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (second small pot if you’re also making rice) over medium-high heat. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. 

Stir in one packet of stock concentrate and 1 cup water (two packets of stock concentrate and 2 cups water for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes.

Keep covered off heat until ready to serve.