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    Turkish-Spiced Chicken in Apricot Sauce with Lemon Almond Ri

    Chicken
    Dinner
    Full Meal
    ​

    2 servings

    hidangan

    40 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    12 ounce Carrots

    1 unit Lemon

    ½ ounce Almonds

    10 ounce Chicken Cutlets

    1 unit Apricot Jam

    2 unit Scallions

    1 tablespoon Harissa Powder

    ½ cup Basmati Rice

    1 tablespoon Turkish Spice Blend

    1 unit Chicken Stock Concentrate

    Salt

    Pepper

    1 teaspoon Cooking Oil

    2 teaspoon Olive Oil

    2 tablespoon Butter

    Arahan

    • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

    • Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), and a big pinch of salt and pepper. (Be sure to measure the harissa powder—we sent more.) TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

    • Meanwhile, heat a small, dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pot. • Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. • Stir in rice and ¾ cup water (1½ cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

    • While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.

    • Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. • Stir in jam, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: Stir in a splash more water if sauce seems too thick.

    • Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. • Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    720 kcal

    Jumlah Lemak

    28 g

    Lemak Tepu

    10 g

    Lemak Tidak Tepu

    -

    Lemak Trans

    -

    Kolesterol

    140 mg

    Natrium

    420 mg

    Jumlah Karbohidrat

    82 g

    Serat Pemakanan

    9 g

    Jumlah Gula

    24 g

    Protein

    39 g

    2 servings

    hidangan

    40 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    12 ounce Carrots

    1 unit Lemon

    ½ ounce Almonds

    10 ounce Chicken Cutlets

    1 unit Apricot Jam

    2 unit Scallions

    1 tablespoon Harissa Powder

    ½ cup Basmati Rice

    1 tablespoon Turkish Spice Blend

    1 unit Chicken Stock Concentrate

    Salt

    Pepper

    1 teaspoon Cooking Oil

    2 teaspoon Olive Oil

    2 tablespoon Butter

    Arahan

    1

    • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

    2

    • Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings), and a big pinch of salt and pepper. (Be sure to measure the harissa powder—we sent more.) TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

    3

    • Meanwhile, heat a small, dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pot. • Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. • Stir in rice and ¾ cup water (1½ cups for 4 servings); season with salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

    4

    • While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.

    5

    • Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. • Stir in jam, stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes more. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: Stir in a splash more water if sauce seems too thick.

    6

    • Fluff rice with a fork; stir in toasted almonds and lemon zest to taste. Season with salt and pepper. • Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with remaining lemon wedges on the side.