• Wash and dry produce. • Peel, trim, and halve carrots lengthwise; thinly slice into 1/4-inch-thick half-moons. Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Peel and mince or grate garlic. Roughly chop parsley.

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add carrots, onion, a large pinch of salt, and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Add a drizzle of oil to pot. Add chicken, zucchini, Tunisian Spice Blend, cumin, and a pinch of salt and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes more.

• Stir garlic into pot with chicken and veggies. Cook, stirring, until fragrant, 30-60 seconds. • Stir in diced tomatoes, stock concentrates, 21/2 cups water (41/2 cups for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4). • Bring to a boil, then reduce heat to low. Simmer until flavors meld and stew is slightly reduced, 6-8 minutes. Taste and season with salt and pepper if desired.

• Divide stew between bowls. Garnish with parsley and serve. Chicken is fully cooked when internal temperature reaches 165°