Moroccan Chicken Sausage Tagine Recipe

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Embark on a culinary journey to North Africa with this delightful Moroccan Chicken Sausage Tagine recipe. This hearty and aromatic stew is a perfect blend of sweet and savory flavors, featuring chicken, sausage, apricots, and a medley of warm spices. Served over fluffy couscous, this tagine is a complete and satisfying meal that will transport your taste buds to Morocco.

The word "tagine" has two meanings: it refers to a clay or ceramic pot reminiscent of a casserole dish, and to the savory stew cooked inside this pot.

Although no two tagines are the same, they typically come with either meat or poultry and gently simmered veggies, olives, preserved lemon, and garlic. An aromatic array of spices is a must - from cinnamon and cumin to ginger, saffron, and turmeric.

If you don't have a tagine, don't despair. A Dutch oven or any other large pot will work just fine.

Ingredients:

  • 10 oz. to 1 lb. chicken
  • 10 oz. to 1 lb. merguez sausage
  • 1/4 cup cilantro, chopped
  • 1 medium onion, chopped
  • 1 fennel bulb, thinly sliced
  • 1 preserved lemon, quartered
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 diced tomato
  • 1 bell pepper, diced
  • 1 tablespoon harissa paste
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Spices: cumin, coriander, turmeric, cinnamon, fennel seed, cayenne, salt

Instructions:

  1. In a small bowl, mix together the cumin, coriander, turmeric, cinnamon, fennel seed, cayenne, and salt.
  2. Season the chicken with salt.
  3. Preheat a tagine or other large pot, such as a Dutch oven or wok.
  4. Add the olive oil to the tagine. Heat the olive oil in a tagine or Dutch oven over medium-high heat, until just starting to smoke.
  5. Add the chicken and merguez and brown on all sides, about 10 minutes. Move the chicken and sausage to the edges of the pan and add the onions to the center.
  6. Reduce the heat to medium-low or lower. Cover the chicken and sausage evenly with 1/4 cup cilantro, onion, fennel, preserved lemon, ginger and garlic.
  7. Next, add the garlic, chile peppers and Grill Magic seasoning.
  8. Add the diced tomato and bell pepper. Mix the harissa with the lemon juice; add it to the pot along with any remaining spice blend. Mix the saffron with a teaspoon of the chicken stock, then add it to the pot.
  9. If your dish hasn’t produced a little broth and the onions aren’t softened, raise the hit a little bit. Cook for a couple minutes until the spices become fragrant, then stir to incorporate with the meats.
  10. Place the preserved lemon and cinnamon stick in the pot, sprinkle the chickpeas on top and bring to a boil.

Here’s how HelloFresh makes this dish:

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  1. Wash and dry all produce. Halve, peel, and mince shallot. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomato. Roughly chop apricots. Finely chop cilantro.
  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. Stir in ¾ cup water, 1 stock concentrate (we’ll use the other later), and a pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat.
  3. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish spice, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 5-7 minutes.
  4. 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. Pour stock mixture into pan. Stir in sausage and tomato. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) Cook until liquid is slightly reduced, 2-3 minutes.
  5. Meanwhile, in another small bowl, mix sour cream, hot sauce (to taste), and a pinch of salt.
  6. Fluff couscous with a fork, then stir in 1 TBSP butter and half the cilantro. Season with salt and pepper.
  7. Divide between plates. Top with sausage and chickpea mixture from pan. Drizzle with crema.

You can also add dried apricots and chickpeas over couscous. This stew-like dish is the definition of hearty and features ingredients like carrots, chickpeas, and apricots. After everything gets a quick sauté in the pan, warm spices and chicken broth are added to make things as cozy and filling as can be.

Here’s how to make tagine with dried apricots and chickpeas over couscous:

  1. Halve, peel, and mince shallots. Mince or grate garlic. Peel carrots, then thinly slice on an angle. Dice tomatoes. Roughly chop apricots. Finely chop cilantro. Drain and rinse 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 couscous. Cover, remove from heat, and set aside.
  3. Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage and half the Turkish Spice, breaking up meat into pieces. Cook, stirring occasionally, until browned and cooked through, 5-7 minutes. Remove from pan and set aside.
  4. 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 big pinch of salt and all of the remaining shallots, garlic, and Turkish Spice. Cook, stirring, until fragrant, about 2 minutes.
  5. Meanwhile, stir together ⅔ cup water and remaining stock concentrates in a small bowl.
  6. Pour stock mixture into pan. Stir in sausage and tomatoes. Bring to a gentle simmer, then cover pan. (TIP: Use a piece of aluminum foil to cover your pan if it doesn’t have a lid.) 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 2 TBSP butter, a squeeze or two of lemon, and half the cilantro. Season with salt and pepper.
  9. Divide between plates. Top with tagine. Drizzle with crema. Garnish with apricots and remaining cilantro.

Here is a table summarizing the ingredients and their quantities for the recipe:

Ingredient Quantity
Chicken 10 oz. to 1 lb.
Merguez sausage 10 oz. to 1 lb.
Cilantro 1/4 cup
Onion 1 medium
Fennel bulb 1
Preserved lemon 1
Ginger 1 tablespoon
Garlic 2 cloves
Tomato 1
Bell pepper 1
Harissa paste 1 tablespoon
Lemon juice 1 tablespoon
Olive oil 1 tablespoon
Spices To taste

Serving: Place individual servings of couscous in bowls. Top with the braised chicken, sausage, artichoke and chickpeas. Garnish with olives, apricots, pistachios, parsley and a drizzle of olive oil. Add a spoonful of harissa if you like it spicy.

Enjoy this exotic and flavorful Moroccan Chicken Sausage Tagine!

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tags: #Moroccan