Apricot, Chickpea & Chicken Tagine
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Apricot, Chickpea & Chicken Tagine

Apricot, Chickpea & Chicken Tagine

with Zucchini, Basmati Rice & Chermoula

Tagine is named for the conical clay vessel it’s traditionally cooked in. However, it's not necessary to have one in your kitchen arsenal to make this delicious version! What you really need is a balance of textures and layers of savory-sweet flavors. Here, our chefs add hearty veggies, fragrant spices, sweet apricots, and crunchy almonds, then swap out traditional couscous for fluffy basmati rice. On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula, chock-full of cilantro, garlic, lemon, and jalapeño, adds the perfect punch. If this all sounds complicated, it’s not! All you need is 30 minutes for this awesome meal 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

Zucchini

1 unit

Yellow Onion

1 clove

Garlic

¼ ounce

Cilantro

1 unit

Lemon

1 unit

Jalapeño

13.4 ounce

Chickpeas

½ cup

Basmati Rice

2 unit

Veggie Stock Concentrate

4 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 Breast Strips

Not included in your delivery

3 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories1140 kcal
Fat58 g
Saturated Fat16 g
Carbohydrate112 g
Sugar23 g
Dietary Fiber14 g
Protein49 g
Cholesterol150 mg
Sodium1190 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 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 ½-inch-thick half-moons. Drain and rinse chickpeas.

Cook Rice
2

• Heat a drizzle of olive oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), 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.

Make Chermoula & Sauce
3

• 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. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt, pepper, and half the Tunisian Spice (you’ll use the rest in the next step). Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Remove from pan and set aside.

Cook Veggies
4

• Heat a large drizzle of olive 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, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

**Use pan used for chicken and remaining Tunisian Spice here. **

Simmer Tagine
5

• Pour 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates into pan. • Stir in chickpeas and bring to a low simmer. Cook until liquid has reduced slightly, 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 creamy lemon sauce and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges; serve on the side.

Serve chicken atop rice.