Apricot-Sumac Chicken
with Roasted Zucchini, Lemony Rice & Almonds
We think apricot spiced with sumac just might become your new flavor obsession. Here, the combination of sweet apricot jam and the tart punch of this Middle Eastern spice creates a simply irresistible sauce. And the rest of this meal is a vision in itself. Lemony rice is topped with chili-kissed roasted zucchini and onion, and sliced almonds. Perfection!
The image pictured is similar to our Apricot-Sumac Chicken—but not exact! As always, please consult the ingredients list for more detailed recipe information and allergens.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Onion
1 clove
Garlic
1 unit
Lemon
1 teaspoon
Chili Powder
2 unit
Chicken Stock Concentrate
½ cup
Jasmine Rice
20 ounce
Chicken Cutlets
1 unit
Apricot Jam
1 teaspoon
Sumac
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.
• Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.
• While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Stir in rice, half the stock concentrates, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of 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.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in jam, remaining stock concentrates, and 1⁄4 cup water (1/3 cup for 4 servings). Simmer until thickened, 2-3 minutes. TIP: Use a whisk to break up any pieces of jam if necessary. • Reduce heat to low. Stir in sumac, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.
• Return chicken (and any resting juices) to pan with sauce; turn to coat. Transfer chicken to a cutting board; thinly slice crosswise. • Fluff rice with a fork. Stir in lemon zest and a big squeeze of lemon juice; season with salt and pepper. Add half the veggies to pot with rice and stir to combine. • Divide rice mixture between bowls; top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.
Chicken is fully cooked when internal temperature reaches 165º.
