Chicken, Apricot & Chickpea Tagine
with Zucchini, Basmati Rice & Chermoula
Tagine is named for the conical clay vessel it’s traditionally cooked in, but you don’t need one to make this dish! Here, our riff on the dish celebrates hearty veggies, fragrant spices, sweet apricots, and crunchy almonds (and swaps the usual couscous for fluffy basmati rice). On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula is chock-full of cilantro, garlic, olive oil, lemon, and jalapeño, which adds the perfect punch. The best part? All you need is 30 minutes for this awesome dish 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
Onion
1 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
1 unit
Chickpeas
½ cup
Basmati Rice
2 unit
Veggie Stock Concentrate
3 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 Cutlets
Not included in your delivery
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
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 1⁄2-inch-thick half-moons. Drain and rinse chickpeas.
• Heat a drizzle of oil in a small pot over medium-high heat. Add 1⁄4 of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in rice, 3⁄4 cup water (11⁄2 cups for 4 servings), one packet of stock concentrate (two packets for 4), 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; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium- high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
• Heat a large drizzle of 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 Blend, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.
Use pan used for chicken here.
• Add 1/3 cup water (2/3 cup for 4 servings) and remaining stock concentrate to pan. • Stir in chickpeas and bring tagine to a low simmer. Cook until liquid has slightly reduced, 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 lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.
Thinly slice chicken crosswise. Top rice with chicken along with tagine, almonds, and apricots.
Chicken is fully cooked when internal temperature reaches 165°.
