Moroccan Chicken Sausage Tagine with Apricots and Chickpeas Over Basmati Rice

This Moroccan-inspired tagine brings together savory chicken sausage, sweet dried apricots and hearty chickpeas in a warmly spiced tomato broth. Served over fluffy basmati rice and finished with a creamy, spicy drizzle, it’s a comforting and satisfying meal that’s surprisingly simple to make at home.

The combination of tender carrots, aromatic spices and a touch of heat from the sauce creates a balanced dish that’s both exotic and familiar. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Halve, peel and mince the shallot. Peel and mince or grate the garlic. Trim, peel and thinly slice the carrots on a diagonal. Drain and rinse the chickpeas. Dice the tomato. Finely chop the cilantro. Quarter the lemon. Roughly chop the dried apricots if needed.
2. Cook the rice: Heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and half the garlic; cook, stirring, until softened, 1-3 minutes. Stir in the rice, 3/4 cup water (1 1/2 cups for 4 servings), one packet of chicken stock concentrate (two for 4 servings) 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.
3. Brown the sausage: While the rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add the chicken sausage and half the Turkish spice blend. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Remove from the pan and set aside.
4. Sauté the vegetables: Heat a large drizzle of oil in the same pan over medium-high heat. Add the carrots; cook, stirring, until softened and lightly browned, 4-5 minutes. Add the remaining shallot, remaining garlic, remaining Turkish spice blend 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 the remaining stock concentrate.
5. Simmer the tagine: Pour the stock mixture into the pan with the vegetables. Stir in the cooked sausage, chickpeas and diced tomato. Bring to a low simmer, then cover the pan (use aluminum foil if no lid). Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in a second small bowl, mix the sour cream with a pinch of salt and hot sauce to taste. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
6. Finish and serve: Fluff the rice with a fork; stir in half the cilantro, 1 tablespoon butter (2 tablespoons for 4 servings) and a squeeze of lemon juice. Season with salt and pepper. Divide the rice between plates or bowls, top with the tagine, drizzle with the creamy sauce and garnish with the dried apricots and remaining cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground chicken, turkey or even lamb sausage. Adjust cooking time as needed.

What can I use instead of Turkish spice blend?

A mix of cumin, coriander, cinnamon and paprika works well. Use about 1 tablespoon total.

Can I make this dish ahead of time?

Yes, the tagine reheats well. Store separately from the rice and sauce and reheat gently on the stovetop or microwave.