Try it out: Hellofresh 67

Making:

Turkish spiced Chicken in apricot pan sauce with lemon almond rice and Harissa roasted carrots

2 servings prepared

Here's what you get:

Carrot

Scallion

Lemon

Harissa powder

Almond

Basmati rice

Chicken cutlet

Turkish spice blend

Apricot jam

Chicken stock concentrate

The rice:

In a small pot the almonds were toasted for about 3 minutes before removing from the Pat. In the same pot butter was added along with half of the scallion whites and cooked until soft. Next into the same pot was the rice in 3/4 cups of water. It was seasoned with salt and brought to a boil. Then it was reduced to a simmer for 18 minutes.

The carrots:

The oven is preheated to 425 degrees.

The carrots were cut into slices and seasoned with oil, salt, pepper and 1/4 teaspoon of the Harissa powder. The carrots were roasted for 25 minutes.

The protein:

The chicken was Pat dry and then seasoned with half of the Turkish spice salt and pepper. A little bit of oil is added to the pan and the chicken was cooked for 7 minutes per side. After they were finished cooking the chicken was transferred to plates to rest.

The sauce:

Using the same pan as the chicken a bit of oil was added along with the rest of the scallion whites. These were allowed to cook until soft, next into the pan was the jam and stock concentrate. These were mixed well before adding water and lemon juice. The sauce was allowed to simmer until thickened. The heat was turned off and one tablespoon of butter was added until melted and well Incorporated.

The plate:

- Kris

Comments

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