North African-inspired flavors adorn this brilliantly spiced dish. Chicken breast is coated in Tunisian spices (think: smoked paprika, turmeric, caraway, and coriander) and grilled until tender and juicy. It’s placed on a bed of basmati rice strewn with shallots, almonds, and currants, and served with an herbaceous chermoula sauce designed to complement the chicken. On the side, sweet potatoes, red bell peppers, and onions are tossed with fragrant tagine spices and roasted until tender.

Ingredients: chicken breast, water, sweet potatoes, brown basmati rice, red bell peppers, olive oil, red onions, garlic, cilantro, shallots, parsley, lemon juice, almonds, currants, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), sea salt, extra virgin olive oil, coriander, smoked paprika, lemon zest, chili powder, cumin, granulated garlic, turmeric, caraway seeds, harissa powder (fennel, chilies, black pepper, salt and spices), smoked black pepper, mint, paprika, black pepper, fennel, cinnamon, cayenne pepper, tomato powder