Edit Tunisian-Spiced Chicken Salad

Instructions

One step per line

1) Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. (Halve any larger carrots lengthwise first.) Halve, peel, and thinly slice shallot.

2) Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, 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.

3) While carrots roast, in a small microwave-safe bowl, whisk together vinegar, 2 TBSP water, ½ tsp sugar, and a pinch of salt until sugar and salt have mostly dissolved. Stir in shallot; microwave for seconds. Set aside, stirring occasionally, until ready to serve.

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

5) Pat chicken dry with paper towels. Season all over with half the Tunisian Spice, 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 ¼ cup water to pan. Cook, stirring, until thickened, 1-2 minutes. Return chicken to pan and turn a few times to coat.

6) 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.

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