Chicken With Pepper Jam Pan Sauce

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (if carrots are on the larger side, halve lengthwise first).Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While carrots roast, trim and thinly slice scallions, separating whites from greens. Drain and rinse lentils.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites. Cook, stirring, until fragrant, 30 seconds.Add lentils, stock concentrate, red pepper crema, chili powder, and 2 TBSP water (4 TBSP for 4 servings); stir until combined. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through, 6-8 minutes. TIP: If lentils seem too soupy, increase the heat under the pot and cook until thickened to your liking.

Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (If pork begins to brown too quickly, lower heat.) Turn off heat; transfer to a plate. Wipe out pan.Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.

Stir crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) into pot with lentils. Taste and season with salt and pepper if desired.

Heat pan used for pork over medium heat; add ¼ cup water, jam, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 1-2 minutes.

Thinly slice pork crosswise.Divide pork, creamed lentils, and carrots between plates in separate sections. Spoon pepper jam sauce over pork; sprinkle with scallion greens. Serve.Thinly slice chicken crosswise.