Turkey Tagine
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
55
MINUTES
CUISINE
COURSE
Main
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
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
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.