Tunisian-Spiced Chicken with Creamy Garlic Sauce, Roasted Carrots & Scallion Couscous

Updated at: Fri, 12 Apr 2024 20:35:32 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Peel and finely chop garlic. Zest and quarter lemon. Pat chicken dry with paper towels; season all over with salt and pepper. In a medium bowl, combine Tunisian Spice Blend, half the garlic, 1 TBSP sour cream, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper (use 2 TBSP sour cream, 2 TBSP olive oil, and 2 tsp salt for 4 servings). Add chicken and turn to coat. Set aside to marinate, turning occasionally (you’ll cook the chicken in Step 5).

Step 2

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Toss carrots on a baking sheet with a drizzle of olive oil, salt, and a pinch of chili flakes from your pantry if desired. Roast on top rack until golden brown and tender, 20-25 minutes.

Step 3

While carrots roast, in a small bowl, combine half the scallion greens, remaining sour cream, a pinch of lemon zest, and remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 4

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites, couscous, and a pinch of salt; cook, stirring, until couscous is toasted, 1-2 minutes. Stir in stock concentrate and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Step 5

Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add chicken (allow excess marinade to drip off first) and cook until browned and cooked through, 6-8 minutes per side. (Lower heat if chicken begins to brown too quickly!) Transfer chicken to a cutting board to rest, 1-2 minutes. Once cool enough to handle, thinly slice crosswise.

Step 6

Fluff couscous with a fork; season with salt, pepper, and lemon zest to taste. Divide chicken, couscous, and carrots between plates. Spoon sauce over chicken and top with remaining scallion greens; sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

0 liked

0 disliked