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News

Fruity turkey tagine

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Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, thickly sliced
  • 3 carrots, thickly sliced on the diagonal
  • 3 parsnips, thickly sliced on the diagonal
  • 2 garlic cloves, crushed
  • 2 tsp ras el hanout
  • 500ml turkey or chicken stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 140g mixture of dried apricots and prunes, roughly chopped
  • 300g leftover turkey, cut into chunks
  • Good drizzle of clear honey
  • ½ small bunch coriander, roughly chopped
  • 1 tbsp flaked almonds
  • Couscous, to serve
  • Greek yogurt, to serve

Method 

  1. Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened.
  2. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little.
  3. Stir in the garlic and ras el hanout, and cook for a further 30 secs.
  4. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water.
  5. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
  6. Add the turkey and simmer for 5 mins to warm through.
  7. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.