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Burr Cocus with chicken and tamir (ground meat sausage)
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.
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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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