Sweet and Smoky Chicken Breasts

Meanwhile, peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to pot.

Pat chicken dry with paper towels; season all over with salt, pepper, and half the Cinnamon Paprika Spice (use all for 4 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to opposite side. (For 4, add chicken to a second baking sheet; roast on middle rack.) Roast until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and return broccoli to oven.

Add stock concentrate, jam, and ¼ plain cup water (⅓ cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Meanwhile, heat pot with potatoes over low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash potatoes, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper.