Moroccan chicken sausage tagine
This delicious Moroccan chicken sausage tagine recipe can be served over rice, couscous, or carrots and garbanzo beans. The addition of HANAH ONE makes for an insane taste experience complementing the entire flavor palette.
The recipe below suggests using a traditional tagine cooking vessel, a shallow dish with a removable cone-shaped lid that allows the stew to vent. You can also use a slow cooker. The slow cooking process infuses the meat and vegetables with rich flavors.
- 2 spicy chicken sausages (for vegetarian option try Field Roast plant-based sausage or roasted broccoli)
- 2.5 cups chicken or vegetable stock (add more or less for desired consistency)
- 2 cups of uncooked garbanzo beans
- 1.5 heaping tablespoons of HANAH ONE
- 2 Roma tomatoes (you can always add more)
- 1 shallot (sliced)
- 2 carrots (chopped)
- 2 ounces dried apricots
- 2 cloves garlic (minced)
- 1/4 ounce cilantro (4-5 sprigs)
- 1.5 tablespoons of Turkish spice blend
- 2 lemons (juiced)
- Salt and pepper to taste
- 1/2 cup sour cream (or unsweetened coconut yogurt)
- 2 teaspoons hot sauce (Tabasco)
- Squeeze of lemon
- Prepare the rice, couscous or other base you're planning on eating this over.
- If you have chosen the traditional method of using a tagine pot, you cannot let it come into contact with a direct heat source. We recommend using a diffuser. You can also use a slow cooker if you do not have a tagine dish.
- Place sliced shallots as a bed at the bottom of your tagine pot, which will prevent the meat you have chosen from sticking.
- Sprinkle minced garlic cloves over the shallots.
- Add the your meat of choice to the center (on top of the shallots and garlic) in a "mound" shape.
- Sprinkle 2/3 of your Turkish spice blend evenly over meat and onions.
- Add sliced carrots, tomatoes, garbanzos and any other vegetables around the meat in a "volcano" shape.
- Sprinkle the rest of your Turkish spices over the vegetables.
- Add cilantro, apricots and any other garnishes you would like, such as olives or bell peppers.
- Blend lemon juice and HANAH ONE in a small bowl, and add that mixture plus the chicken or vegetable stock to the base of the pot, being careful to not wash away the spices (be aware that you should not add a hot liquid to a cold tagine, and vice versa, as thermal shock can crack a clay or ceramic tagine).
- To avoid cracking or breaking a clay or ceramic tagine, make sure it sits above the heat source and not directly on it. Place the tagine over low to medium-low heat while the contents slowly reach a simmer.
- Once a tagine reaches a simmer, it can be left relatively undisturbed to slowly stew. Chicken may take up to 1.5 hours to cook.
- Check the liquid level and add more broth for a more liquid consistency or remove the lid to allow for a quicker reduction to thicken.
- Salt and pepper to taste.
- Allow the tagine to cool for about 10 minutes.
- Mix up your crema in a small bowl and drizzle over your dishes individually and serve with bread.
Moroccan tradition is to gather around and eat communally from the tagine pot, using pieces of Moroccan bread to scoop and sop up the sauce, vegetables and meat.
Recipe by Dustin Varga, Jackson Hole lover, pursuer of the best snow, single track and climbing. HANAH's biggest super fan.
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