Fruity turkey tagine
POULTRY MAIN DISH RECIPES
Spruce up Christmas extras of turkey, carrots and parsnips with ras el hanout in this sweet and hot Moroccan stew
Cooking Ingredients
- 1 tbsp olive oil
- 1 red onion, thickly cut
- 3 carrots, thickly cut on the corner to corner
- 3 parsnips, thickly cut on the inclining
- 2 garlic cloves, squashed
- 2 tsp ras el hanout
- 500ml turkey or chicken stock
- 400g can slashed tomatoes
- 400g can chickpeas, depleted and flushed
- 140g combination of dried apricots and prunes, generally slashed
- 300g extra turkey, cut into lumps
- great sprinkle of clear honey
- ½small bundle coriander, generally cleaved
- 1 tbsp chipped almonds
- couscous, to serve
- Greek yogurt, to serve
Cooking Direction
Strategy
Stage 1
Heat the oil in a huge pan, add the onion and cook delicately for 8 mins or until mellowed. Add the carrots and parsnips, and cook for 8 mins until beginning to mellow and brown a bit. Mix in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried foods grown from the ground water. Season, bring to a stew and cook for 25-30 mins until the vegetables are delicate.
Stage 2
Add the turkey and stew for 5 mins to warm through. Mix in the honey, then dissipate over the coriander and almonds not long prior to presenting with couscous and Greek yogurt.