Ingredients

• 1 unit Zucchini
• 1 unit Yellow Onion
• 1 clove Garlic
• ¼ ounce Cilantro
• 1 unit Lemon
• 1 unit Jalapeño
• 1 unit Chickpeas
• ½ cup Basmati Rice
• 2 unit Veggie Stock Concentrate
• 3 tablespoon Sour Cream
• 1 tablespoon Tunisian Spice Blend
• ½ ounce Sliced Almonds
• 1 ounce Dried Apricots
• 1 teaspoon Hot Sauce
• 2 tablespoon Olive Oil
• 2 tablespoon Butter
• Salt
• Pepper
• 4 teaspoon Cooking Oil
• 10 ounce Chicken Cutlets

Instructions

Prep

• Wash and dry produce.
• Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas.

Cook Rice

• Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes.
• Stir in rice, ¾ cup water (1½ cups for 4 servings), one of the stock concentrates (two for 4), 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.

Mix Chermoula & Crema

• While rice cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.
• In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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. Turn off heat; transfer to a cutting board. Wipe out pan.

Chicken is fully cooked when internal temperature reaches 165°.

Cook Veggies

• Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).
• Add Tunisian Spice Blend, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

Use pan used for chicken here.

Simmer Tagine

• Add 1/3 cup water (2/3 cup for 4 servings) and remaining stock concentrate to pan.
• Stir in chickpeas and bring tagine to a low simmer. Cook until liquid has slightly reduced, 1-2 minutes.
• Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Finish & Serve

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
• Divide rice between plates and top with tagine, almonds, and apricots. Drizzle with lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

TIP: Toast almonds before adding if you like.

Thinly slice chicken crosswise. Top rice with chicken along with tagine, almonds, and apricots.