---
title: "Citrus & Spice Marinated Chicken"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/citrus-spice-marinated-chicken-5fd914292cb9c84bf5327d42
servings: 2
prep_time: "10 minutes"
cook_time: "30 minutes"
time_required: "40 minutes"
difficulty: Medium
allergens:
  - Milk
  - Wheat
tags:
  - Chicken
  - Spicy
  - Quick
  - Date Night
rating: 4.5
rating_count: 7200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the citrus-spice marinade and apricot couscous combo
  - theme: Ease of prep
    text: Several noted longer prep time than expected but found the delicious results worth the effort
image: "https://images.recipes.furrysalamander.com/citrus-spice-marinated-chicken.avif"
---
Preheat oven to 425°F. Wash and dry all produce. Prepare @garlic{2%clove}(minced), @lemon{1%unit}(zested and quartered), @orange{1%unit}(zested and halved), and @cilantro{2%tbsp}(roughly chopped). In a #small bowl{}, combine @yogurt{½%cup} with a pinch of minced garlic to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with @salt{1%tsp} and @black pepper{1%tsp}. Set aside.

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{1%unit}, 2 tbsp @olive oil{2%tbsp}, 1 tsp @sugar{1%tsp}, 1 tsp salt, and pepper. Pat @chicken cutlets{12%oz} dry with paper towels, then add to bowl with marinade; turn a few times to coat. Set aside to marinate.

Trim, peel, and cut @carrot{2%unit} 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}.

While carrots roast, melt 1 tbsp @butter{2%tbsp} in a #small pot{} over medium-high heat. Add remaining garlic; cook, stirring ~{30%seconds}. Stir in @israeli couscous{¾%cup}, half the @chicken stock concentrate{2%unit}, 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.

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.

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.

Fluff couscous with a fork; stir in @dried apricots{½%cup} 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.