• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and cut carrots on a diagonal into 1/2-inch-thick pieces. (Halve any larger carrots lengthwise first.) Halve, peel, and thinly slice shallot.

• Toss carrots on a baking sheet with a drizzle of oil, 1/4 tsp harissa powder (1/2 tsp for 4 servings; be sure to measure—we sent more), a big pinch of salt, and pepper. TIP: For easy cleanup, line your baking sheet with foil or parchment paper before adding carrots. • Roast on top rack until lightly browned and tender, 15-20 minutes. TIP: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy. • Transfer to a plate; spread out in an even layer to cool.

• While carrots roast, in a small microwave-safe bowl, whisk together vinegar, 2 TBSP water (4 TBSP for 4 servings), 1/2 tsp sugar (1 tsp for 4), and a pinch of salt until sugar and salt have mostly dissolved. Stir in shallot; microwave for 30 seconds. • Set aside, stirring occasionally, until ready to serve.

• In a second small bowl, whisk together jam, mustard, 1 TBSP shallot pickling liquid (2 TBSP for 4 servings), and 2 TBSP olive oil (4 TBSP for 4) until smooth. Season with salt and pepper.

• Pat chicken* dry with paper towels. Season all over with half the Tunisian Spice (all for 4 servings), 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 on the thicker side, cover with a lid for the last few minutes of cooking. • Remove chicken from pan and set aside. Add stock concentrate, 2 TBSP dressing, and 1/4 cup water to pan. Cook, stirring, until thickened, 1-2 minutes. • Return chicken to pan and turn a few times to coat.

• Transfer chicken to a cutting board and slice crosswise. • In a large bowl, toss spinach with as much remaining dressing as you like. Add carrots and shallot (draining first); toss to combine. • Divide salad between bowls; top with chicken. Pour any remaining sauce from pan over chicken. Garnish with almonds and serve.