Cherry Ancho Chicken

• Toss carrots on a baking sheet with a large drizzle of olive oil and season generously with salt and pepper. • Roast on top rack until carrots are golden brown and tender, 25-30 minutes.

• Meanwhile, melt 1 TBSP butter in a medium pot over medium-high heat. Add half the scallion whites; cook until softened, 1 minute. • Add ¾ cup water and a big pinch of salt. Bring to a boil, then stir in rice. Cover, reduce heat to low, and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Melt 2 TBSP butter. Add 1½ cups water.

• While rice cooks, pat chicken* dry with paper towels; season with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Heat same pan over medium heat. Add 1 TBSP butter, remaining scallion whites, and chili powder to taste (start with ¼ tsp and add more from there if you like things spicy). Cook for 1 minute. • Stir in demi-glace, jam, and ¼ cup water. Bring to a simmer; cook, stirring, until slightly thickened, 2-3 minutes. • Squeeze in juice from 1 lemon wedge. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.