Turkish-Spiced Chicken in Apricot Sauce
with Lemon Almond Brown Rice & Harissa-Roasted Carrots
Turkish-Spiced Chicken in Apricot Sauce
Tender chicken in a fragrant Turkish-style apricot sauce, served with zesty lemon almond brown rice and smoky harissa-roasted carrots for a sweet-savory meal.
Ingredients
For 2 servings
- 1 unit Apricot Jam
- ½ cup Basmati Rice
- 1.25 cup Brown Rice
- 12 ounce Carrots
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 1 tablespoon Harissa Powder
- 1 unit Lemon
- 2 unit Scallions
- ½ ounce Sliced Almonds
- 1 tablespoon Turkish Spice Blend
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories790
Protein42g
Carbs100g
Fat26g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, skip any yogurt side and lean on a squeeze of lemon for freshness. For a nut-free version, replace the almond garnish with toasted pumpkin or sunflower seeds if you want similar crunch.
What to serve with it
Serve with a crisp cucumber-tomato salad or warm flatbread to soak up the sweet-spiced sauce. A spoonful of plain yogurt on the side cools the harissa and rounds out the meal.
