Burr Cocus with chicken and tamir (ground meat sausage)

Ingredients

• 4 cuillères à soupe Olive oil (For cooking the chicken)
• 3 pièces Chicken thighs (Large, with skin)
• 1 pièce Onion (Large, chopped)
• 4 pièces Garlic cloves (Chopped)
• 80 g Tomato paste (No added salt)
• 1 pièce Fresh tomato (Large, peeled and blended)
• 1 cuillère à soupe Salt
• 1 cuillère à soupe Ras el hanout (Moroccan spice blend)
• 1 cuillère à café Black pepper
• 1 cuillère à café Ground ginger
• 1 cuillère à café Ground sweet paprika
• 3 L Boiling water (Pre‑heated)
• 1 branche Celery stalk
• 1 bouquet Coriander bunch (Fresh)
• 100 g Soaked chickpeas (Soaked overnight)
• 1 pièce Carrot (Diced)
• 500 g Small "plombs" of B cocos (Small gnocchi or semolina dumplings)
• 2 pièces Hot chilies (Optional, seeded)
• 300 g Ground meat (beef or lamb) (Lean)
• 2 pièces Eggs
• 4 cuillères à soupe Breadcrumbs
• 2 cuillères à soupe Fresh parsley (Chopped)
• 1 cuillère à café Ground cinnamon

Instructions

1. Prepare the ingredients

   Soak the chickpeas the night before. Chop the onion, garlic, tomato, carrot and celery. Grate fresh ginger if using.

   Time: PT10M

2. Brown the chicken thighs

   Heat 4 tbsp olive oil in the pot over medium heat. Add the thighs, skin side down, and brown for 5 minutes, turning once.

   Time: PT5M

   Temperature: feu moyen

3. Sweat the onion

   Add the chopped onion to the pot and sauté for 3 minutes until translucent.

   Time: PT3M

   Temperature: feu moyen

4. Add the garlic

   Stir in the 4 chopped garlic cloves and cook for 2 minutes, stirring.

   Time: PT2M

   Temperature: feu moyen

5. Brown the tomato paste

   Add the 80 g tomato paste, stir and cook for 2 minutes to eliminate acidity.

   Time: PT2M

   Temperature: feu moyen

6. Simmer the aromatic base

   Add the blended tomato, salt, ras el hanout, pepper, ginger and sweet paprika. Stir and let simmer for 5 minutes.

   Time: PT5M

   Temperature: feu moyen

7. Cook the chicken and legumes

   Pour in 3 L boiling water, add the celery, coriander, chickpeas and carrot. Bring to a boil, cover without pressure and simmer for 30 minutes over medium heat.

   Time: PT30M

   Temperature: feu moyen

8. Prepare the tamir (meat sausage)

   In a large bowl, combine the ground meat, chopped onion, parsley, salt, pepper, ginger, cinnamon, eggs and breadcrumbs until a homogeneous but still slightly airy consistency is achieved. Form two long sausages, wrap them tightly in cling film and seal the ends.

   Time: PT15M

9. Cook the tamir in the sauce

   Submerge the two tamir sausages into the pot containing the chicken and sauce. Continue cooking for 30 minutes over medium heat, ensuring the liquid gently simmers.

   Time: PT30M

   Temperature: feu moyen

10. Cook the B cocos

    Remove the chicken, tamir sausages, celery, carrot and coriander. Add the 500 g B cocos and hot chilies (optional). Cook for 20 minutes over medium heat until the B cocos are tender.

    Time: PT20M

    Temperature: feu moyen

11. Rest the sauce

    Remove the pot from the heat and let rest for 10 minutes so the B cocos absorb the sauce.

    Time: PT10M

12. Finish the proteins

    Remove the cling film from the sausages, slice them into rounds. Debone the chicken thighs (wear gloves) and shred the meat.

    Time: PT10M

13. Plate the dish

    Arrange the B cocos in a serving dish, drizzle with sauce, add the tamir slices and sprinkle with shredded chicken. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

50 g

Fat

30 g

Fiber

8 g