Turkish-Spiced Chicken in Apricot Sauce

• Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (we sent more), and a big pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 15-20 minutes. • 4 SERVINGS: Use ½ tsp harissa powder. • TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. Give the carrots a taste after roasting and add a pinch more harissa if you like things spicy.

• Meanwhile, heat a small, dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pot. • Melt 1 TBSP butter in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. Stir in rice and ¾ cup water; season with 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. • 4 SERVINGS: Use 1½ cups water.

• While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice (use the rest as you like), salt, and pepper. • Heat a drizzle of olive 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 to rest. Wipe out pan. • 4 SERVINGS: Use all the Turkish Spice.

• Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites; cook, stirring, until softened, 1 minute. • Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 2-3 minutes more. Turn off heat; stir in 1 TBSP butter until melted. Taste and season with salt and pepper. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter. • TIP: Stir in a splash of water if sauce seems thick.