Chicken, Apricot & Chickpea Tagine
with Zucchini, Almonds, Quinoa & 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 quinoa). On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula is chock-full of cilantro, 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Yellow Onion
1 clove
Garlic
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Jalapeño
1 unit
Chickpeas
½ cup
Quinoa
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
Chicken Breast Strips
Not included in your delivery
2 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
4 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper.
• Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in 1 cup water (2 cups for 4 servings), half the stock concentrates, and a pinch of salt; bring to a boil. Add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has absorbed, 15-20 minutes. • Keep covered off heat until ready to serve.
• While quinoa 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.
Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.
• 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 shrimp or chicken here.
• Add 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates 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.
Stir in shrimp or chicken along with chickpeas.
• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide quinoa 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.
Chicken is fully cooked when internal temperature reaches 165°.
