Citrus & Spice Marinated Chicken

🥘 Ingredients

• Israeli couscousin
  1 c
• Tunisian Spice Blend
  1 tbsp
• black pepper
  2 tsp
• butter
  4 tbsp
• carrot
  1 oz
• chicken cutlets
  10 oz
• chicken stock concentrate
  1(unit
• cilantro (chopped)
  2 oz
• dried apricots
  1 oz
• garlic (minced)
  1 clove
• lemon (quartered)
  1 unit
• olive oil
  2.667 tbsp
• orange (halved)
  1 unit
• salt
  5.333 tbsp
• sugar
  12 tsp
• water
  49 tsp
• yogurt
  1 tbsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince garlic . Zest and quarter lemon . Zest and halve orange . Roughly chop cilantro . In a small bowl , combine yogurt with a pinch of garlic to taste. Add water at a time until mixture reaches a drizzling consistency. Season with salt and black pepper . Set aside.

   garlic: 1 clove (minced), lemon: 1 unit (quartered), orange: 1 unit (halved), cilantro: 1 oz (chopped), yogurt: 1 tbsp, water: 1 tsp, salt: 2.667 tbsp, black pepper: 1 tsp
2. 

   2

   In a large bowl , whisk together lemon zest, orange zest, a squeeze of juice from half a lemon, a juice squeeze from half the orange, pinch half the Tunisian Spice Blend , and the half of sugar . Add 2 TBSP olive oil , 1 tsp sugar , 1 tsp salt , and 0 tsp black pepper . (For 4 servings, use all the Tunician Spice, 4 TBSP olive oil, 2 tsp sugar, and 2 tsp salt.) 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 tbsp, sugar: 4 tsp, olive oil: 2.667 tbsp, sugar: 4 tsp, salt: 2.667 tbsp, black pepper: 1 tsp, chicken cutlets: 10 oz
3. 

   3

   Trim, peel, and cut carrot on a diagonal into 1/2-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, ⏱️ 25 minutes .

   carrot: 1 oz
4. 

   4

   While carrots roast, melt butter in a small pot over medium-high heat. Add remaining garlic; cook, stirring, ⏱️ 30 seconds . Stir in Israeli couscousin , half the chicken stock concentrate , water , and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscousin is tender, ⏱️ 8 minutes . Keep covered off heat until about to serve.

   butter: 4 tbsp, Israeli couscousin: 1 c, chicken stock concentrate: 1(unit, water: 3/4 c
5. 

   5

   Meanwhile, heat a large pan over medium-medium high heat. TIP: Medium heat is key in preventing the marinade from burning. If chicken begins to brown too quickly, lower heat. Remove the chicken from marinade, allowing any excess to drip off. Add chicken to pan and cook until browned and cooked through, 4-6 minutes per side, or ⏱️ 6 minutes per side. Turn off heat; transfer chicken to a plate. Whisk out pan.
6. 

   6

   Return same pan to medium-medium heat. Add remaining stock concentrates, water (1/3 cup for 4), juice from remaining half an orange, a squeeze of lemon juice, and 1/2 tsp sugar . Bring to a boil, lower heat and simmer until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

   water: 4 tbsp, sugar: 4 tsp
7. 

   7

   Fluff couscousin with a fork; stir in dried apricots and half cilantro ; season with salt and pepper. Divide couscous, carrots, and chicken 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: 1 oz, cilantro: 1 oz