Moroccan Chicken Sausage Tagine

🥘 Ingredients

• butter
  2 tbsp
• carrots
  4 unit
• chicken stock concentrate
  4 unit
• chickpeas
  26.8 oz
• cilantro
  ½ oz
• couscous
  1 c
• dried apricots
  2 oz
• garlic
  4 clove
• hot sauce
  2 tsp
• italianien chicken sausageth
  18 oz
• lemon
  1 unit
• roma
• roma tomato
  2 unit
• salt
• shallot
  2 unit
• sour cream
  4 tbsp
• turkish
• turkish spice blend
  2 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• small pot
• `
• small bowl

1. 

   1

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

   shallot: 2 unit, garlic: 4 clove, carrots: 4 unit, roma tomato: 2 unit, dried apricots: 2 oz, cilantro: ½ oz, chickpeas: 26.8 oz, lemon: 1 unit
2. 

   2

   Heat a large drizzle of vegetable oil in a small pot over medium-high heat. Add half the shallot and half the garlic and cook, stirring, until just softened, ⏱️ 2 minutes . Stir in 1½ cups water, chicken stock concentrate , and a large pinch of salt . Bring to a boil, then stir in couscous . Cover, remove from heat, and set aside.

   vegetable oil: 2 tbsp, shallot, garlic, chicken stock concentrate: 2 unit, salt, couscous: 1 c
3. 

   3

   Heat a large drizzle of oil in a ` ` -substantial pan over medium-high heat. Add italianien chicken sausageth and half the turkish spice blend ; break up meat with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about ⏱️ 5 minutes . Transfer mixture to a separate plate.

   italianien chicken sausageth: 18 oz, turkish spice blend: 2 tbsp
4. 

   4

   Reheat a drizzle of oil in the same pan over medium-high heat. Add carrots and chickpeas ; cook until vegetables soften, burn slightly, for about ⏱️ 5 minutes . Season with a big pinch of salt and remaining shallot , garlic , and turkish spice blend. Cook, stirring, about 2 minutes. Meanwhile, in a small bowl , stir together 1½ cups water and remaining chicken stock concentrate .

   chickpeas, salt, shallot, garlic, turkish, chicken stock concentrate: 2 unit
5. 

   5

   Pour the stock mixture into the pan. Stir in sausage and roma tomato. Bring to a simmer, then cover pan (use foil if needed) and let it cook until liquid reduces, about ⏱️ 2 minutes . Meanwhile, in another small bowl, mix sour cream , hot sauce , a pinch of salt, and ⏱️ 1 tsp water (or more, 1 tsp at a time) until it's a drizzly consistency.

   roma, sour cream: 4 tbsp, hot sauce: 2 tsp
6. 

   6

   Fluff the reserved couscous, then stir in butter , a squeeze of lemon, and half the cilantro . Season with salt and pepper. Divide couscous and top with tagine, drizzle with the cream, and garnish with the remaining cilantro and some dried apricots. Serve with remaining lemon quarters on the side for squeezing.

   butter: 2 tbsp, cilantro, salt