Moroccan Chicken Sausage Tagine
with Dried Apricots & Chickpeas over Basmati Rice
For this meal, we’re headed to Morocco with a sweet and savory chicken sausage tagine over basmati rice. This stew-like dish is the definition of hearty and features ingredients like carrots, chickpeas, and tomatoes. After everything gets a quick sauté with warming spices, chicken broth is added to make things as cozy and filling as can be. Dried apricots are sprinkled over top for chewy texture and sweetness, while a creamy sauce is drizzled over everything for just a touch of heat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 clove
Garlic
6 ounce
Carrots
1 unit
Roma Tomato
1 ounce
Dried Apricots
¼ ounce
Cilantro
13.4 ounce
Chickpeas
1 unit
Lemon
2 unit
Chicken Stock Concentrate
½ cup
Basmati Rice
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Turkish Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and mince shallot. Peel and mince or grate garlic. Trim, peel, and thinly slice carrots on a diagonal. Drain and rinse chickpeas. Dice tomato. Finely chop cilantro. Quarter lemon. Roughly chop apricots if necessary.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and half the garlic. Cook, stirring, until just softened, 1-3 minutes. • Stir in rice, 3⁄4 cup water (11⁄2 cups for 4 servings), one of the stock concentrates (two for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add sausage* and half the Turkish Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Remove from pan and set aside.
• Heat a large drizzle of oil in same pan over medium-high heat. Add carrots; cook, stirring, until softened and lightly browned, 4-5 minutes. • Add remaining shallot, remaining garlic, remaining Turkish Spice, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes. • Meanwhile, in a small bowl, combine 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates.
• Pour stock mixture into pan with veggies. • Stir in sausage, chickpeas, and tomato. Bring to a low simmer, then cover pan. (TIP: If your pan doesn’t have a lid, cover with aluminum foil.) Cook until liquid is slightly reduced, 2-3 minutes. • Meanwhile, in a second small bowl, combine sour cream, a pinch of salt, and as much hot sauce as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season with salt and pepper. • Divide rice between plates or bowls and top with tagine, sauce, apricots, and remaining cilantro. Serve with any remaining lemon wedges on the side.
