Chicken Sausage & Apricot Tagine

🥘 Ingredients

• basmati rice (rinsed)
  1 c
• black pepper
  1 pinch
• butter
  1 tbsp
• chickpeas
  1 unit
• cilantro (chopped)
  ½ cup
• dried apricots (halved)
  ½ cup
• garlic (minced)
  4 cloves
• hot sauce
  1 tsp
• italian chicken sausage mix
  2 unit
• jalapeño (minced)
  1 unit
• lemon (juiced and zested)
  2 unit
• olive oil
  3 tbsp
• onion (finely diced)
  1 unit
• salt
  1 pinch
• sliced almonds (toasted)
  2 tbsp
• sour cream
  2 tbsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  1 unit
• water
  ⅓ cup
• zucchini (diced)
  2 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   veggie stock concentrate sour cream chickpeas italian chicken sausage mix onion zucchini lemon garlic jalapeño dried apricots cilantro tunisian spice blend hot sauce basmati rice sliced almonds olive oil butter salt black pepper water

   veggie stock concentrate: 1 unit, sour cream: 2 tbsp, chickpeas: 1 unit, italian chicken sausage mix: 2 unit, onion: 1 unit (finely diced), zucchini: 2 unit (diced), lemon: 2 unit (juiced and zested), garlic: 4 cloves (minced), jalapeño: 1 unit (minced), dried apricots: ½ cup (halved), cilantro: ½ cup (chopped), tunisian spice blend: 1 unit, hot sauce: 1 tsp, basmati rice: 1 c (rinsed), sliced almonds: 2 tbsp (toasted), olive oil: 3 tbsp, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch, water: ⅓ cup
2. 

   2

   Wash and dry all produce.
3. 

   3

   small pot Heat a drizzle of olive oil over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened ⏱️ 2 minutes .
4. 

   4

   In a small bowl , combine cilantro, 2 TBSP olive oil, a pinch of garlic, salt, and black pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired.
5. 

   5

   large pan Heat a large drizzle of olive oil over medium-high heat. Add zucchini and remaining onion. Cook, stirring, until softened and lightly browned ⏱️ 5 minutes .
6. 

   6

   Add ⅓ cup water and remaining veggie stock concentrate to pan.
7. 7

   Fluff basmati rice with a fork; stir in 1 TBSP butter. Season with salt and black pepper.