Yogurt-Marinated Tunisian Chicken
Gluten-free friendly or classic—the choice is yours!
- Milk
- Wheat
For this recipe, we're sending both couscous and rice (as a gluten-free option) so you can customize for your household's dietary needs! Here, you'll marinate chicken in yogurt, which tenderizes the meat quickly plus forms a super-flavorful crust in the pan. The chicken is paired with lemony couscous and/or basmati rice, hot honey roasted broccoli, and a creamy, tangy garlic sauce for drizzling.
Ingredients
½ ounce
Hot Honey
1.5 tablespoon
Sour Cream
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Broccoli
12 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
1 clove
Garlic
¼ ounce
Cilantro
1 tablespoon
Tunisian Spice Blend
½ cup
Basmati Rice
Not included in your delivery
4 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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Peel and mince garlic. Zest and quarter lemon.
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In a medium bowl, combine Tunisian Spice Blend, half the garlic, half the yogurt, 1 TBSP olive oil, a squeeze of lemon juice, 1 tsp salt, and pepper (2 TBSP olive oil, a big squeeze of lemon juice, and 2 tsp salt for 4 servings).
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Pat chicken* dry with paper towels. Add to bowl with marinade and turn to coat.
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Set aside to marinate until ready to use in Step 5.
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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!
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Keep covered off heat until ready to serve.
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While rice cooks (if making), cut broccoli into bite-size pieces if necessary. Roughly chop cilantro.
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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.
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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.
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Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat.
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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.
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Turn off heat; transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
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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.
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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.
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Keep covered off heat until ready to serve.
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Drizzle roasted broccoli with hot honey and carefully toss to combine on baking sheet.
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For Rice: Fluff rice with a fork; stir in half the lemon zest. Season with salt and pepper.
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For Couscous: Fluff couscous with a fork; stir in half the lemon zest. Season with salt and pepper.
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Divide chicken, hot honey broccoli, and your choice of lemony rice and/or lemony couscous between plates. Top chicken with garlic sauce and cilantro; sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The yogurt marinade was a real winner, making the chicken flavorful and tender in a way that plain seasoning can't match 🍗. The hot honey broccoli was a standout side that several customers said they'd make on their own going forward.
- Ease of prep: Juggling the rice, couscous, broccoli, and chicken simultaneously across multiple pots and the oven was the biggest challenge — plan your timing carefully to keep everything on track.
- Suggestions: Watch the broccoli closely — several reviewers found 15–20 minutes at 425°F too long and ended up with burnt florets; check it at 12 minutes. Make more garlic sauce than the recipe calls for, as several customers wished there was extra for drizzling.
- Cooking tips: The chicken marinade can come out thick and paste-like rather than liquid; that's normal — it still tenderizes and flavors the meat well. Check the chicken's internal temperature rather than relying solely on the stated cook time, as thickness varies and some found it still raw in the middle at the suggested time.
