Moroccan Chicken Sausage Tagine
with Dried Apricots & Chickpeas over Basmati Rice
- Milk
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.
Ingredients
1 unit
Shallot
1 clove
Garlic
6 ounce
Carrots
1 unit
Roma Tomato
1 ounce
Dried Apricots
¼ ounce
Cilantro
13.4 ounce
Chickpeas
1 unit
Lemon
2 unit
Chicken Stock Concentrate
½ cup
Basmati Rice
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Turkish Spice Blend
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-savory balance of apricots, warming spices, and chickpeas won many fans, though some felt the Italian chicken sausage clashed with the Moroccan spice profile 🍲.
- Ease of prep: The recipe comes together without too much difficulty, though a few found the prep time longer than stated.
- Suggestions: Add the apricots earlier in the cooking process so they soften and release more flavor into the stew. Some found the chickpeas overpowering — reduce them and add more tomato or a richer sauce to better balance the dish.
- Leftovers: This recipe makes a generous amount; several reviewers enjoyed it even more as leftovers for lunch the next day.
- Portions: The rice-to-tagine ratio runs low — consider cooking extra rice, as many found the topping far outweighed the base.
Reviews from our home cooks
All of this was great... The flavors came together wonderfully and I'm even coming to appreciate the use of fruit in Moroccan savory dishes. This rice side might be my favorite, and the chicken sausage packs a flavor punch without being greasy like pork sausage.
Spices made a huge difference in fragrance and flavor of both the rice and entrée. We liked the chicken sausage form factor and its flavor meshed well with the rest of the dish.
Eat your rainbow! One of my FAVES! I love the new Mediterranean line and this one has all my favorite ingredients like cilantro, lemon, chickpeas and chicken sausage along with a colorful array of veggies!
Really awesome balance of flavors and portion sizes are HUGE. The chickpeas make this a super hearty and filling meal, and even using all of the hot sauce it's not too spicy at all. Love this one
A tagine is just a guaranteed hit for me every time, I just love the flavors and textures and the sauce is a great finishing touch.
The dried apricots not being cooked at all was an odd choice both flavor and texture-wise, and the chicken being sausage fought with some of the other flavors.
Since the apricots were added at the very end, I don't think they had a chance to warm up and release their full flavor. Next time I might put them in a bit of hot water for a minute.
I wasn't quite sure what to expect from this meal--I heard of tagine on cooking shows--but it was actually quite good and I would order it again!
Very unique, loved the apricots, felt like the chicken could've been cutlets and not italian sausage but was still very good
Really enjoyed the chickpeas in this dish, added a good dimension. Attractive dish and very tasty.
