• Wash and dry produce. • Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Drain and rinse chickpeas.

• Heat a drizzle of olive oil in a small pot over medium-high heat. Add 1/4 of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), half the stock concentrates (you’ll use the rest later), 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, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. • In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt, pepper, and half the Tunisian Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes. **Use pan used for chicken and remaining Tunisian Spice here. **

• Pour 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates into pan. • Stir in chickpeas and bring to a low simmer. Cook until liquid has reduced slightly, 1-2 minutes. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between plates and top with tagine, almonds, and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with creamy lemon sauce and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges; serve on the side. Serve chicken atop rice.