Turkey Tagine
This is the perfect recipe to use up any Christmas leftovers. It’s a nice way to eat something totally different to your traditional Christmas dinner.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
55
MINUTES
Ingredients
1 tbsp olive oil
2 onions, thickly sliced
3 carrots, thickly sliced on the diagonal
3 parsnips, thickly sliced on the diagonal
5 garlic cloves, crushed
Thumb-sized piece of ginger, grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
500ml turkey or chicken stock
400g can chopped tomatoes
Handful of sultanas
300g leftover turkey, cut into chunks
2 tbsp of honey
2 tbsp ground almonds
Handful of coriander, roughly chopped
Handful of flaked almonds
To serve:
Couscous
Greek yoghurt
Method
- Mix the spices, ground almonds, honey, sultanas and tomatoes in a large bowl and set aside.
Heat the oil in a casserole pot and cook the onions, garlic and ginger for 5 minutes, until softened. Add the carrots and parsnips, and cook for 8 minutes until starting to soften and colour a little.
Stir in the spices, ground almonds, honey, sultanas and tomatoes. Season, bring to a simmer and cook for 25-30 minutes until the vegetables are tender. Add the turkey and simmer for 5 minutes to warm through.
Ladle the cooked tagine into warmed serving bowls. Sprinkle over the coriander and almonds. Serve with couscous and Greek yoghurt
