Moroccan Chicken Sausage Tagine

Hello Fresh, Hello Chicken Sausages, Hello to this Moroccan Treat!

Serves 4

Ingredients

1 Pack of Springfield Free Range Chicken Sausages

  • Vegetable Oil
  • 1 tbsp Butter
  • Salt & Pepper
  • 1 Lemon
  • Couscous (100g per person)
  • 2 Shallots
  • 3 Cloves of Garlic
  • 2 Carrots
  • 2 Roma Tomatoes or 150g Vine tomatoes
  • 100g Dried Apricots
  • 1 Bunch of Fresh Coriander
  • 400g Chickpeas
  • 600ml Chicken Stock
  • Hot Sauce
  • Sour Cream
  • Turkish Baharat Spice Blend:
    • 2 parts black pepper, 3 parts coriander seeds, 3 parts cinnamon, 3 parts cloves, 4 parts cumin seeds, 1 part cardamom pods, 3 parts nutmeg, 6 parts paprika.
    • This will make a fair amount of Turkish Baharat seasoning, of which you can use as much or as little as you like in this recipe depending on personal taste! Store any spice mix you have remaining in an airtight container.
Moroccan Ing Moroccan Ing2 Moroccan Sausage

Method

  1. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice your tomatoes. Roughly chop apricots. Finely chop cilantro. Drain and rinse chickpeas.
  2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and half the garlic. Cook, stirring, until just softened, 1-3 minutes.
  3. Add in the couscous and enough chicken stock to cover the couscous (100ml of stock per 100g of couscous) with a pinch of salt. Cover and remove from heat. Keep covered until ready to serve.
  4. Heat a drizzle of oil in a large pan over medium-high heat. Add chopped sausage and half the Turkish spice. Cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.
  5. Heat a large drizzle of oil in same pan over medium-high heat. Add carrots and chickpeas. Cook until veggies soften and begin to brown, about 5 minutes. Add a large pinch of salt and all of the remaining shallot, garlic, and Turkish spice. Cook, stirring, until fragrant, about 2 minutes.
  6. Pour remaining stock mixture into pan. Stir in sausage and tomato. Bring to a gentle simmer, then cover pan. Cook until liquid is slightly reduced, 2-3 minutes.
  7. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt. Add water 1 tsp at a time until mixture has a drizzling consistency.
  8. Fluff couscous with a fork, then stir in 1 TBSP butter, a big squeeze of lemon juice, and half the coriander. Season with salt and pepper. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with the hot sauce/sour cream mixture. Garnish with remaining coriander and apricots.