Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Fruity turkey tagine

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

  • Prep: 10 mins
    Cook: 55 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 343
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 21
  • Protein 25
  • Fat 9
  • Fibre 11
  • Salt 0.7

Nutrition per serving

  • Calories 343
  • Carbohydrates 35
  • Saturated Fat 1
  • Sugar 21
  • Protein 25
  • Fat 9
  • Fibre 11
  • Salt 0.7

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. 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.

  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.

Suggested recipes from this collection...