Moroccan Chicken Sausage Tagine

Name: Moroccan Chicken Sausage Tagine with Dried Apricots and Chickpeas over Couscous
Yield: 2 servings
Ingredients: 2 unit Shallot; 4 clove Garlic; 4 Carrot; 2 Tomato; 2 oz Apricots; 1/2 oz Cilantro; 26.8 oz Chickpeas; 4 unit Chicken Stock Concentrate; 1 cup Couscous; 18 oz Italian Chicken Sausage; 2 tbsp Turkish Spice Blend; 4 tbsp Sour Cream; 2 tsp Hot Sauce; 2 tbsp Vegetable Oil; Salt; Black Pepper; 2 tbsp Butter

with Dried Apricots and Chickpeas over Couscous

By Recipe0 System

Discover a world of flavor from the comfort of your kitchen: for this meal, we’re headed to Morocco with a sweet and savory sausage tagine over couscous. This stew-like dish is the definition of hearty and features ingredients like carrots, chickpeas, and apricots. After everything gets a quick sauté in the pan, warm spices and chicken broth are added to make things as cozy and filling as can be.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Shallot
4 clove Garlic
4 Carrot
2 Tomato
2 oz Apricots
1/2 oz Cilantro
26.8 oz Chickpeas
4 unit Chicken Stock Concentrate
1 cup Couscous
18 oz Italian Chicken Sausage
2 tbsp Turkish Spice Blend
4 tbsp Sour Cream
2 tsp Hot Sauce
2 tbsp Vegetable Oil
Salt
Black Pepper
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Halve, peel, and mince shallots. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomatoes. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas. Cut lemons into quarters.
2

Heat a large drizzle of oil in a small pot over medium-high heat. Add half the shallots and half the garlic. Cook, stirring, until just softened, 1-3 minutes. Stir in 1½ cups water, 2 stock concentrates, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish Spice, breaking up meat into pieces. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.
4

Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown, about 5 minutes. Add a big pinch of salt and all of the remaining shallots, garlic, and Turkish Spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅔ cup water and remaining stock concentrates in a small bowl.
5

Pour stock mixture into pan. Stir in sausage and tomatoes. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) Cook until liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Add water 1 tsp at a time until mixture has a drizzling consistency.
6

Fluff couscous with a fork, then stir in 2 TBSP butter, a squeeze or two of lemon, and half the cilantro. Season with salt and pepper. Divide between plates. Top with tagine. Drizzle with crema. Garnish with apricots and remaining cilantro. Serve with remaining lemon quarters on the side for squeezing over.

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