Yogurt-Marinated Chicken with Garlic Sauce & Pistachio Couscous
Tender chicken cutlets marinated in tangy yogurt and Tunisian spices, served with a creamy garlic yogurt sauce. Alongside toasted pistachio couscous and chili-roasted carrots for a complete Mediterranean-inspired meal. The yogurt marinade keeps the chicken incredibly moist while building layers of flavor, and the pistachios add a delightful crunch to the fluffy couscous. Perfect for a weeknight dinner that feels special enough for entertaining.
Ingredients
- 1 clove garlic, peeled and minced
- 1 unit lemon, zested and quartered
- 2 tablespoon yogurt, divided
- 1 tablespoon Tunisian spice blendras el hanout1:1none
similar North African flavors
- 10 ounce chicken cutletschicken thighs1:1none
more flavor and moisture
- 12 ounce carrots, trimmed, peeled, and cut diagonally
- ½ ounce pistachios, roughly chopped
- ¼ ounce cilantro, roughly chopped
- 1 teaspoon chili flakes
- 2 tablespoon sour cream
- 2 ½ cup Israeli couscouspearl couscous1:1none
same product different name
- 1 unit chicken stock concentrate
- 5 teaspoon olive oil
- 1 tablespoon butter
- salt
- pepper
Instructions
- 1
Adjust rack to top position and preheat oven to 425 degrees
- 2
Wash and dry all produce
- 3
Peel and mince garlic and zest and quarter lemon
- 4
Pat chicken dry with paper towels
- 5
Combine Tunisian spice, half the yogurt, half the garlic, olive oil, lemon juice, salt, and pepper in medium bowl
- 6
Add chicken and turn to coat, then set aside to marinate
- 7
Trim, peel, and cut carrots on diagonal into half-inch-thick pieces
- 8
Roughly chop pistachios and cilantro
- 9
Toss carrots on baking sheet with olive oil, salt, and pinch of chili flakes
- 10
Roast carrots on top rack until golden brown and tender
- 11
Combine sour cream and remaining yogurt with remaining garlic in small bowl
- 12
Season yogurt sauce with salt and pepper, then stir in water until drizzling consistency
- 13
Heat olive oil in large nonstick pan over medium heat
- 14
Remove chicken from marinade and cook until browned and cooked through
- 15
Transfer chicken to cutting board to rest, then slice crosswise
- 16
Melt butter in small pot over medium-high heat
- 17
Add pistachios and cook stirring constantly until lightly browned
- 18
Add couscous and salt, cook stirring until toasted
- 19
Stir in stock concentrate and water, bring to boil
- 20
Cover and reduce heat to low, cook until couscous is tender
- 21
Fluff couscous with fork and stir in lemon zest and half the cilantro
- 22
Season couscous with salt and pepper
- 23
Divide chicken, couscous, and carrots between plates
- 24
Drizzle chicken with garlic sauce and sprinkle with remaining cilantro and chili flakes if desired
- 25
Serve with remaining lemon wedges on the side
Tips
Cook chicken over medium heat to prevent the yogurt marinade from burning, lowering heat if browning too quickly
Toast the pistachios in butter until lightly browned for enhanced nutty flavor in the couscous
Add water gradually to the yogurt sauce until it reaches the perfect drizzling consistency
Good to Know
Refrigerate leftovers up to 3 days. Store components separately for best quality.
Chicken can marinate up to 4 hours ahead. Couscous can be made 1 day ahead and reheated.
Serve immediately while chicken is warm and couscous is fluffy.
Common Mistakes
Don't cook chicken over high heat to avoid burning the yogurt marinade
Don't skip resting the chicken to prevent juices from running out when sliced
Substitutions
same product different name
similar North African flavors
FAQ
Can I use regular couscous instead of Israeli couscous?
Yes, but reduce cooking time to 2-3 minutes and use less liquid as regular couscous absorbs water much faster than the pearl variety.
How long can the chicken marinate?
The chicken can marinate from 30 minutes up to 4 hours. Longer marinating will make it more flavorful and tender.
Can I freeze the marinated chicken?
Yes, freeze the chicken in the marinade for up to 3 months. Thaw completely in refrigerator before cooking.