Turkey, Apricot & Chickpea Tagine
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Turkey, Apricot & Chickpea Tagine

Turkey, Apricot & Chickpea Tagine

with Zucchini, Almonds, 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 parsley, 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.

Allergens:
Milk
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion

¼ ounce

Parsley

1 clove

Garlic

1 unit

Lemon

1 unit

Jalapeño

1 unit

Zucchini

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

Ground Turkey

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories1200 kcal
Fat64 g
Saturated Fat18 g
Carbohydrate104 g
Sugar26 g
Dietary Fiber12 g
Protein46 g
Cholesterol145 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Small pot
Small Bowl
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and dice onion. Mince parsley. 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.

Cook Rice
2

• 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), half the stock concentrates, 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.

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey* and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Mix Chermoula & Crema
3

• While rice cooks, in a small bowl, combine parsley, 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.

Cook Veggies
4

• 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 or turkey here.

Simmer Tagine
5

• Add 1/3 cup water (2/3 cup for 4 servings) and remaining stock concentrate to pan with veggies. • 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.

Finish & Serve
6

• 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.

Serve chicken or turkey atop rice.

Ground Turkey is fully cooked when internal temperature reaches 165°.