Moroccan Chicken Sausage Tagine

Name: Moroccan Chicken Sausage Tagine with Dried Apricots & Chickpeas over Basmati Rice
Yield: 2 servings
Ingredients: 1 unit Shallot; 1 clove Garlic; 6 oz Carrot; 1 Tomato; 1 oz Apricots; 1/4 oz Cilantro; 13.4 oz Chickpeas; 1 Lemon; 2 unit Chicken Stock Concentrate; 1/2 cup Rice; 9 oz Italian Chicken Sausage Mix; 1 tbsp Turkish Spice Blend; 2 tbsp Sour Cream; 1 tsp Hot Sauce; 4 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Dried Apricots & Chickpeas over Basmati Rice

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Shallot
1 clove Garlic
6 oz Carrot
1 Tomato
1 oz Apricots
1/4 oz Cilantro
13.4 oz Chickpeas
1 Lemon
2 unit Chicken Stock Concentrate
1/2 cup Rice
9 oz Italian Chicken Sausage Mix
1 tbsp Turkish Spice Blend
2 tbsp Sour Cream
1 tsp Hot Sauce
4 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

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