Moroccan Tagine Turkey Stew
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35Prep Time Minutes
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60Total Time Minutes
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15Number of Ingredients
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8Servings
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.
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.
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.
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.
Moroccan Tagine Turkey Stew