Chicken Sausage & Apricot Tagine

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• basmati rice
  1 c
• butter
  2 tbsp
• chickpeas
  2 unit
• cilantro
  ¼ ounce, ¼ ½??
• dried apricots
  2 oz
• garlic
  2 clove
• hot sauce
  1 tsp
• jalapeno
  1
• lemon
  1
• olive oil
  2 tbsp
• onion
  1
• sliced almonds
  1 oz
• sour cream
  6 tbsp
• tunisian spice blend
  2 tbsp
• veggie stock concentrate
  4 unit
• zucchini
  2

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and dice onion . Mince cilantro . Peel and mince or grate garlic . Zest and halve lemon . Mince jalapeno , removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas .

   onion: 1, cilantro: ¼ ounce, garlic: 2 clove, lemon: 1, jalapeno: 1, zucchini: 2, chickpeas: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. Stir in basmati rice , ¾ cup water (1½ cups for 4 servings), one packet of veggie stock concentrate (two packets for 4 servings), and a pinch of salt. Bring to a boil, then cover, reduce to a low simmer, and cook until rice is tender, 15-18 minutes. Keep covered off heat.

   basmati rice: 1 c, veggie stock concentrate: 4 unit
3. 

   3

   While rice cooks, combine cilantro in a small bowl , olive oil (3 tbsp for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeno 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.

   cilantro: ¼ ½??, olive oil: 2 tbsp, sour cream: 6 tbsp
4. 

   4

   Heat a large drizzle of olive 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.

   tunisian spice blend: 2 tbsp
5. 

   5

   Add water (⅓ cup for 2 servings; ⅔ cup for 4 servings) and remaining stock concentrate to pan. Stir in Italian chicken sausage mix and chickpeas, then bring the tagine to a low simmer. Cook until liquid has reduced, 1-2 minutes. Reduce heat to low; stir in butter (2 tbsp for 4) until melted. Season with salt and pepper.

   Italian chicken sausage mix: 18 oz, butter: 1 tbsp
6. 

   6

   Fluff rice with a fork; stir in butter (2 tbsp for 4 servings). Season with salt and pepper. Divide rice and top with the tagine, sliced almonds , and dried 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 a wedge on the side.

   butter: 1 tbsp, sliced almonds: 1 oz, dried apricots: 2 oz, hot sauce: 1 tsp