June 24, 2026

Moroccan Tagine Turkey Stew

Name: Moroccan Tagine Turkey Stew
Prep time: 35 min
Total time: 60 min
Yield: 8
Ingredients: 2 tbsp. (30 mL) olive oil; 3/4 cup (96 g) chopped red onions; 2 cups (256 g) finely sliced carrots; 2 cups (256 g) finely sliced parsnips; 2 tsp. (10 g) finely chopped garlic; 1 tbsp (8 g) ras-el-hanout seasoning; 1 can of chickpeas, drained, rinsed; 1 can (398 mL) Hunt's® Heirloom diced tomatoes, undrained; 1 2/3 cups (415 mL) chicken broth; 1/22 cup (125 mL) water; 1/2 cup (64 g) chopped dried apricots; 1/3 cup (96 g) chopped prunes or whole grapes; 3 cups (384 g) grated cooked turkey; 1/4 (32 g) chopped fresh coriander; Greek yogurt and hot cooked couscous, optional

35

Prep Time Minutes
60
Total Time Minutes
15
Number of Ingredients
8
Servings

Tags:

Hunt’s,
Fall,
Winter,
Main Dish,
Soup/Chili/Stew,
Thanksgiving,
Stove Top,
Over 45 min

Ingredients

2 tbsp. (30 mL) olive oil
3/4 cup (96 g) chopped red onions
2 cups (256 g) finely sliced carrots
2 cups (256 g) finely sliced parsnips
2 tsp. (10 g) finely chopped garlic
1 tbsp (8 g) ras-el-hanout seasoning
1 can of chickpeas, drained, rinsed
1 can (398 mL) Hunt's® Heirloom diced tomatoes, undrained
1 2/3 cups (415 mL) chicken broth
1/22 cup (125 mL) water
1/2 cup (64 g) chopped dried apricots
1/3 cup (96 g) chopped prunes or whole grapes
3 cups (384 g) grated cooked turkey
1/4 (32 g) chopped fresh coriander
Greek yogurt and hot cooked couscous, optional

Directions

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Step one

Heat the oil in a casserole or large saucepan over medium to high heat. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Add the carrots and parsnips; cook for 5 minutes or until tender and crispy. Stir in garlic and ras-el-hanout seasoning; cook for 1 minute or until scented.
Step two

Add the beans, unripted tomatoes, broth, water, apricots and prunes. Bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender, stirring occasionally.
Step three

Stir in the turkey; heat for another 5 minutes or until hot. Garnish each serving with coriander. If desired, garnish with yogurt and serve with couscous as an accompaniment.

Tips

For homemade ras-el-hanout seasoning, mix 1/2 tsp cumin, 1/2 tsp ginger, 1/2 tsp turmeric, 1/4 tsp black pepper, 1/4 tsp white pepper, 1/4 tsp ground coriander, 1/4 tsp ground red pepper, 1/4 tsp ground allspice, 1/4 tsp ground nutmeg and 1/8 tsp cinnamon in a small bowl. Use as directed in the recipe. Grated roast chicken can be used instead of turkey.