Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces, if necessary. Peel and mince garlic.

Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-17 minutes total (you’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).

While broccoli roasts, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic, couscous, and a pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds. Pour in 3/4 cup water (11/2 cups for 4 servings), then cover and bring to a boil. Once boiling, reduce heat to low. Simmer until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Meanwhile, pat chicken dry with paper towels; season all over with half the Cinnamon Paprika Spice (use all for 4), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to empty side. (For 4, add chicken to a second sheet; roast on middle rack.) Roast on top rack until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and continue roasting broccoli.

Add stock concentrate, jam, and 1/4 cup water (1/3 cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until mixture has reduced slightly, 3-4 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Stir 1 TBSP butter (2 TBSP for 4 servings) into couscous; season with salt and pepper. Divide couscous, broccoli, and chicken between plates. Drizzle chicken with sauce and serve.