Citrus & Spice Marinated Chicken

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  2 unit
• chicken cutlets
  12 oz
• chicken stock concentrate
  2 unit
• cilantro (roughly chopped)
  2 tbsp
• dried apricots
  ½ cup
• garlic (minced)
  2 clove
• israeli couscous
  ¾ cup
• lemon (zested and quartered)
  1 unit
• olive oil
  2 tbsp
• orange (zested and halved)
  1 unit
• salt
  1 tsp
• sugar
  1 tsp
• tunisian spice blend
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• small bowl
• large bowl
• baking sheet
• small pot
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Prepare garlic , lemon , orange , and cilantro . In a small bowl , combine yogurt with a pinch of minced garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper . Set aside.

   garlic: 2 clove (minced), lemon: 1 unit (zested and quartered), orange: 1 unit (zested and halved), cilantro: 2 tbsp (roughly chopped), yogurt: ½ cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   In a large bowl , whisk together lemon zest, orange zest, juice from half the lemon, juice from half the orange, half the tunisian spice blend , 2 tbsp olive oil , 1 tsp sugar , 1 tsp salt, and pepper. Pat chicken cutlets dry with paper towels, then add to bowl with marinade; turn a few times to coat. Set aside to marinate.

   tunisian spice blend: 1 unit, olive oil: 2 tbsp, sugar: 1 tsp, chicken cutlets: 12 oz
3. 

   3

   Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast until browned and tender ⏱️ 20 minutes .

   carrot: 2 unit
4. 

   4

   While carrots roast, melt 1 tbsp butter in a small pot over medium-high heat. Add remaining garlic; cook, stirring ⏱️ 30 seconds . Stir in israeli couscous , half the chicken stock concentrate , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender ⏱️ 6 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, israeli couscous: ¾ cup, chicken stock concentrate: 2 unit
5. 

   5

   Meanwhile, heat a large pan over medium heat. Remove chicken cutlets from marinade, allowing excess to drip off. Add to pan and cook until browned and cooked through ⏱️ 4 minutes per side. Turn off heat; transfer chicken to a plate. Wash out pan.
6. 

   6

   Return pan to medium-high heat. Add remaining chicken stock concentrate, ¼ cup water, juice from remaining orange, a squeeze of lemon juice, and ½ tsp sugar. Bring to a boil, then simmer until thickened ⏱️ 2 minutes . Turn off heat. Stir in 1 tbsp butter. Season with salt and pepper.
7. 

   7

   Fluff couscous with a fork; stir in dried apricots and half the cilantro; season with salt and pepper. Divide couscous, carrots, and chicken cutlets between plates. Spoon pan sauce over chicken. Drizzle with garlic yogurt sauce. Garnish everything with remaining cilantro. Slice any remaining lemon into wedges and serve on the side.

   dried apricots: ½ cup