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Burr Cocus with chicken and tamir (ground meat sausage)

Recipe by Casa Bena Cuisine

A comforting Moroccan dish made with braised chicken, small B‑cocos dumplings, and tamir, a spiced ground‑meat sausage. Easy to prepare in one pot, perfect for a friendly lunch or dinner.

MediumMoroccanServes 4

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Source Video
55m
Prep
1h 32m
Cook
18m
Cleanup
2h 45m
Total

Cost Breakdown

Total cost:$15.20
Per serving:$3.80

Critical Success Points

  • Brown the chicken thighs to develop flavors.
  • Simmer the sauce for 30 minutes so the chickpeas and chicken absorb the spices.
  • Achieve the right consistency of the tamir before shaping.
  • Cook the tamir in the sauce so it absorbs the flavors.
  • Precise cooking of the B cocos so they remain tender.
  • Remove the cling film before slicing the tamir.

Safety Warnings

  • Hot oil can cause burns; handle with care.
  • Boiling water and the hot pot are dangerous; use pot holders.
  • Cling film becomes very hot during tamir cooking; wear gloves when handling it.

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