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Moroccan Chicken Sausage Tagine

Moroccan Chicken Sausage Tagine

with Dried Apricots and Chickpeas over Couscous

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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.

Tags:Egg freeNut freeSpicy
Allergens:WheatMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Shallot

2 clove

Garlic

2 unit

Carrot

1 unit

Roma Tomato

1 ounce

Dried Apricots

¼ ounce

Cilantro

13.4 ounce

Chickpeas

2 unit

Chicken Stock Concentrate

½ cup

Couscous

(ContainsWheat)

9 ounce

Italian Chicken Sausage

1 tablespoon

Turkish Spice Blend

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

1 unit

Lemon

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate103 g
Sugar16 g
Dietary Fiber21 g
Protein44 g
Cholesterol145 mg
Sodium1950 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
Utensils
Small pot
Large Pan
Small Bowl
InstructionsPDF
Instructions
1

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

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 ¾ cup water, 1 stock concentrate, and a pinch of salt. Bring to a boil, then add couscous. Cover, remove from heat, and set aside.

3

Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish spice, breaking up meat into pieces. Cook, tossing 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 large pinch of salt and all of the remaining shallot, garlic, and Turkish spice. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅓ cup water and remaining stock concentrate in a small bowl.

5

Pour stock mixture into pan. Stir in sausage and tomato. 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 1 TBSP butter, a squeeze or two of lemon, and half the cilantro. Season with salt and pepper. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with crema. Garnish with apricots and remaining cilantro. Serve with remaining lemon quarters on the side for squeezing over.