Moroccan Chicken Sausage Tagine with Apricots and Chickpeas

Transport your taste buds to North Africa with this vibrant and hearty Moroccan-inspired tagine. Made with juicy chicken sausage, sweet dried apricots, tender chickpeas and a medley of warm spices, this dish is a celebration of bold flavors and comforting textures. Best of all, it comes together in just one pan, making it perfect for busy weeknights when you crave something special without the fuss.

Serve this fragrant stew over fluffy couscous, then drizzle with a tangy hot sauce crema and garnish with fresh cilantro and lemon. Every bite is a delightful balance of savory, sweet and spicy-a true feast for the senses.

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Ingredients

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

26.8 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and mince the shallots. Mince or grate the garlic. Peel the carrots, then thinly slice on an angle. Dice the tomatoes. Roughly chop the dried apricots. Finely chop the cilantro. Drain and rinse the chickpeas. Cut lemons into quarters.
2. Heat a large drizzle of oil in a small pot over medium-high heat. Add half the shallots and half the garlic. Cook, stirring, until just softened, 1-3 minutes. Stir in 1½ cups water, 2 stock concentrates and a pinch of salt. Bring to a boil, then add the couscous. Cover, remove from heat and set aside.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sausage and half the Turkish spice blend, breaking up the meat into pieces. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Remove from the pan and set aside.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add the carrots and chickpeas. Cook until the veggies soften and begin to brown, about 5 minutes. Add a big pinch of salt and all of the remaining shallots, garlic and Turkish spice blend. Cook, stirring, until fragrant, about 2 minutes. Meanwhile, stir together ⅔ cup water and the remaining stock concentrates in a small bowl.
5. Pour the stock mixture into the pan. Stir in the sausage and tomatoes. Bring to a gentle simmer, then cover the pan (use aluminum foil if your pan doesn’t have a lid). Cook until the liquid is slightly reduced, 2-3 minutes. Meanwhile, in another small bowl, mix the sour cream, hot sauce (to taste) and a pinch of salt. Add water 1 teaspoon at a time until the mixture has a drizzling consistency.
6. Fluff the couscous with a fork, then stir in 2 tablespoons butter, a squeeze or two of lemon and half the cilantro. Season with salt and pepper. Divide between plates. Top with the tagine. Drizzle with the crema. Garnish with the apricots and remaining cilantro. Serve with the remaining lemon quarters on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage, such as turkey or pork sausage. Just adjust cooking time accordingly.

Is there a substitute for Turkish spice blend?

You can make your own blend with equal parts cumin, coriander, paprika, cinnamon and a pinch of cayenne pepper.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra chickpeas or vegetables like zucchini or bell peppers.