Turkey, Apricot & Chickpea Tagine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey, Apricot & Chickpea Tagine

Turkey, Apricot & Chickpea Tagine

with Zucchini, Almonds, Basmati Rice & 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 fluffy basmati rice). On top, there’s two flavorful sauces: lemon cream and chermoula. The chermoula is chock-full of parsley, 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.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

¼ ounce


1 clove


1 unit


1 unit


1 unit


1 unit


½ cup

Basmati Rice

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

Ground Turkey

Not included in your delivery



4 teaspoon

Cooking Oil

2 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1170 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate113 g
Sugar23 g
Dietary Fiber12 g
Protein46 g
Cholesterol145 mg
Sodium1180 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.


Small pot
Large Pan
Small Bowl



• Wash and dry produce. • Halve, peel, and dice onion. Mince parsley. 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

• 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 rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates, 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.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Mix Chermoula & Crema

• While rice cooks, in a small bowl, combine parsley, 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.

Cook Veggies

• 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 chicken or turkey here.

Simmer Tagine

• Add 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrate 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.

Finish & Serve

• 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 lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side.

Serve chicken or turkey atop rice.

Ground Turkey is fully cooked when internal temperature reaches 165°.