• In a small pot, combine rice, one of the stock concentrates, 3/4 cup water, 1/4 tsp Tunisian Spice, and a big pinch of salt and pepper. (For 4 servings, use two of the stock concentrates, 11/2 cups water, and 1/2 tsp Tunisian Spice.) (You’ll use more Tunisian Spice later.) 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, wash and dry produce. • Trim green beans if necessary; place in a medium microwave-safe bowl (use a large bowl for 4 servings) with a splash of water. Cover bowl with plastic wrap. Microwave until tender, 1-2 minutes, then drain.

• In a small microwave-safe bowl, combine jam, remaining stock concentrate, 1 tsp Tunisian Spice, 1 tsp vinegar, and 1/2 tsp water. (For 4 servings, use 2 tsp Tunisian Spice, 2 tsp vinegar, and 1 tsp water.) Microwave for 45 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. Cover bowl with plastic wrap to keep warm.

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a 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. TIP: If chicken is taking longer to cook through, reduce heat to medium and cover pan for the last few minutes of cooking. • Turn off heat; transfer to a cutting board to rest.

• While chicken rests, remove green beans from bowl; pat dry with paper towels. • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add green beans; cook, scraping up any browned bits from bottom of pan, until green beans are browned, 2-3 minutes. Season with salt and pepper.

• Slice chicken crosswise. • Fluff rice with a fork; stir in almonds, raisins, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste. • Reheat sauce in microwave for 10-15 seconds if necessary. • Divide rice, green beans, and chicken between plates. Drizzle chicken with as much sauce as you like; serve any remaining on the side.