---
title: "Chicken Sausage & Apricot Tagine"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-and-apricot-tagine-697280516aaab04ab6506794
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
tags: []
rating: 4.0
rating_count: 16
source_chef: Recipe Development Team
review_highlights:
  - theme: Suggestions
    text: "One customer successfully swapped cannellini beans for chickpeas, showing the recipe works well with different legumes."
nutrition:
  calories: 1160
  protein: 44
  fat: 59
  saturated fat: 17
  carbohydrates: 106
  sugar: 27
  fiber: 12
  cholesterol: 160
  sodium: 2140
  potassium: 1370
  calcium: 190
  iron: 5.7
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/chicken-sausage-apricot-tagine.avif"
---

Wash and dry all produce. Halve, peel, and dice @onion{1}. Mince @cilantro{¼%ounce}. Peel and mince or grate @garlic{2%clove}. Zest and halve @lemon{1}. Mince @jalapeno{1}, removing ribs and seeds for less heat. Trim and halve @zucchini{2} lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse @chickpeas{2%unit}.

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{1%cup}, ¾ cup water (1½ cups for 4 servings), one packet of @veggie stock concentrate{4%unit} (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.

While rice cooks, combine @cilantro{¼ ½??} in a #small bowl{}, @olive oil{2%tbsp} (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{6%tbsp}, 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.

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{2%tbsp}, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes.

Add water (⅓ cup for 2 servings; ⅔ cup for 4 servings) and remaining stock concentrate to pan. Stir in @Italian chicken sausage mix{18%ounce} 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{1%tbsp} (2 tbsp for 4) until melted. Season with salt and pepper.

Fluff rice with a fork; stir in @butter{1%tbsp} (2 tbsp for 4 servings). Season with salt and pepper. Divide rice and top with the tagine, @sliced almonds{1%ounce}, and @dried apricots{2%ounce}. Tip: toast almonds before adding if you like. Drizzle with lemon crema and chermoula. Drizzle with @hot sauce{1%tsp} if desired. Cut any remaining lemon into wedges and serve a wedge on the side.