Chicken with Cranberry Pan Sauce

• In a small bowl, combine cinnamon and paprika. • Toss carrots on a baking sheet with a large drizzle of oil, half the cinnamon-paprika blend (you’ll use more later), salt, and pepper. • Roast on top rack until tender, 20-25 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, raisins, and half the shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, 3-5 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

• Pat pork* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 5-7 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook for 2-3 minutes more per side. • Transfer to a cutting board to rest. Reserve pan.

Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

• Heat a drizzle of oil in same pan over medium-high heat. Add remaining shallot, a pinch of salt, and pepper; cook, stirring occasionally, until fragrant and softened, 2-3 minutes. • Stir in ½ cup water (1 cup for 4 servings), jam, remaining stock concentrate, remaining cinnamon-paprika blend, a pinch of salt, and pepper. Cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.