Harissa-Spiced Chicken

Wash and dry all produce.* Strip 1 1/2 tsp thyme leaves (double for 4 ppl) from the sprigs. On a baking sheet, toss the carrots, thyme and 1 1/2 tsp honey (double for 4 ppl) with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 23-25 min.

Meanwhile, peel, then cut the potatoes into 1/2-inch cubes. In a medium pot, combine the potatoes with enough salted water to cover. Bring to a boil over medium-high heat. Cook the potatoes until fork-tender, 12-15 min.

Meanwhile, in a medium bowl, stir together the harissa and remaining honey. Pat chicken dry with paper towels. Coat each breast with as much harissa mixture as you like. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side.

Transfer the chicken to the baking sheet with the carrots. Roast in the oven until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 165°F, as size may vary.**)

Meanwhile, mince or grate the garlic. Drain the potatoes. Set aside. Heat the same pot over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 1 min. Add the potatoes, broth concentrate(s) and 2 tbsp water (double for 4 ppl). Using a fork or potato masher, mash 2 tbsp butter (double for 4 ppl) into the potatoes until smooth.