Apricot, Chickpea & Chicken Tagine
with Zucchini, Basmati Rice & Chermoula
Tagine is named for the conical clay vessel it’s traditionally cooked in. However, it's not necessary to have one in your kitchen arsenal to make this delicious version! What you really need is a balance of textures and layers of savory-sweet flavors. Here, our chefs add hearty veggies, fragrant spices, sweet apricots, and crunchy almonds, then swap out traditional couscous for fluffy basmati rice. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula, chock-full of cilantro, garlic, lemon, and jalapeño, adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome meal to land on your table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
13.4 ounce
Chickpeas
½ cup
Basmati Rice
2 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Tunisian Spice Blend
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 ounce
Dried Apricots
1 teaspoon
Hot Sauce
10 ounce
Chicken Breast Strips
Not included in your delivery
3 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas.
• Heat a drizzle of olive oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. • In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt, pepper, and half the Tunisian Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.
• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
**Use pan used for chicken and remaining Tunisian Spice here. **
• Pour 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates into pan. • Stir in chickpeas and bring to a low simmer. Cook until liquid has reduced slightly, 1-2 minutes. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between plates and top with tagine, almonds, and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with creamy lemon sauce and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges; serve on the side.
Serve chicken atop rice.
