Turkish-Spiced Chicken in Apricot Sauce

• Toss carrots on a baking sheet with a drizzle of oil, 1⁄4 tsp harissa powder (1⁄2 tsp for 4 servings), and a big pinch of salt and pepper. (Be sure to measure the harissa powder—we sent more.) TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Taste the carrots after roasting and add a pinch more harissa powder 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. • Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute. • Stir in rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of 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.

• While rice cooks, pat chicken* dry with paper towels; season all over with half the Turkish Spice Blend (all for 4 servings), 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.

• 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 concentrates, 1⁄4 cup water (1/3 cup for 4 servings), and a squeeze of lemon juice. Simmer until thickened, 3-5 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water.