Fruity turkey tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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- 1 tbsp olive oil
- 1 red onionthickly sliced
- 3 carrotsthickly sliced on the diagonal
- 3 parsnipsthickly sliced on the diagonal
- 2 garlic clovescrushed
- 2 tsp ras el hanout
- 500ml turkey or chicken stock
- 400g can chopped tomatoes
- 400g can chickpeasdrained and rinsed
- 140g mixture of dried apricots and prunesroughly chopped
- 300g leftover turkeycut into chunks
- good drizzle of clear honey
- ½small bunch corianderroughly chopped
- 1 tbsp flaked almonds
- couscousto serve
- Greek yogurtto serve
Nutrition: per serving
- kcal343
- fat9glow
- saturates1g
- carbs35g
- sugars21g
- fibre11g
- protein25g
- salt0.7g
Method
step 1
Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
step 2
Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
